Vegan Zucchini and Pecan Muffins with Aquafaba

vegan zucchini pecan muffins aqua faba

Vegan Savory Muffins with zucchini and pecans using aquafaba [Photo Illumina Media]   The muffins in this photo were prepared and baked for a live audience on tv

‘Aqua faba is amazing as those of you who use it know.  We made vegan zucchini muffins on tv this week and in this recipe I use aqua faba as an egg substitute.  The muffins can be served with soups, instead of bread and great for work lunches, picnics or kids’ lunch boxes.’

You will need:

3 cups self raising flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
freshly ground pepper
3/4 cup aqua faba (the contents of a regular size can of chickpeas)
2 tablespoons olive oil
200 ml water (to be added a little at a time if needed)
200g zucchini, coarsely grated
1 onion, finely chopped
grated zest of 1/4 lemon
75 g pecan nuts
1 tablespoon apple organic vinegar
1/4 teaspoon dried mixed herbs
a pinch of smoked paprika

Preheat the oven to 150C.  Prepare a muffin tin with papercases.
In a large bowl sift the flour twice, add the bicarbonate of soda, the smoked paprika, the pecan nuts, the salt and pepper and dried mixed herbs.
Grate the zucchini coarsely and place them on a clean kitchen towel.  Wrap the towel round them and squeeze it to extract as much water as possible.
Saute the onion in a tablespoon of olive oil.
In a large bowl, mix the fresh herbs and the olive oil.  Add the grated zucchini, lemon zest and sauteed onion.
In a large glass bowl place the aquafaba and whisk for 12 to 15 minutes until it forms stiff peaks.
Add the flour mix to the zucchini and liquid ingredients.  Fold in with a large metal spoon.  Do not overmix.  Add the whisked aquafaba and fold in.  Now add enough water, a spoonful at a time until the mixture reaches a dropping consistency.
Spoon the mixture into the paper cases and bake in a very moderate oven for 45 minutes.  Test the muffins by piercing with a wooden skewer in the center and if it comes out clean and are a golden colour, the muffins are ready.
Serve warm or great for picnics and lunchboxes.

Tip: When using aquafaba, reduce the oven temperature to 140-150C for baking and 100C to make meringues

I use self raising flour by St Georges Brand, vegetables & fruit by Big Fresh, smoked paprika and dried mixed herbs by Schwartz, pecan nuts by Good Earth, canned chickpeas by Happy Chef, muffin cases and muffin tin by Tescoma.


Egg-free Meringues using chickpea water


Egg Free Meringues, Photography Stefan Stafrace, as seen on tv

‘This must be one of the most amazing culinary inventions. Who would have thought it was possible to have egg-free meringues?    Never again will I discard the liquid from a can of chickpeas down the drain.  Simply replacing eggs with the water from a can of chickpeas produces the lightest meringue.  Its cholesterol free, nearly calorie free, egg free and FREE and it now has the more alluring name of Aquafaba!  Thank you Goose 🙂

[three tablespoons of chickpea water equals one egg]’

You will need:

Liquid from out of one a can of chickpeas (I use Happy Chef)
100g sugar
a pinch of cream of tartar
2 drops vanilla

Use an electric mixer to whip up the meringue by beating the canned chickpea liquid for 10 to 15 minutes until it forms peaks.  Carry on beating and add the sugar, a spoonful at a time until the mixture is firm.   At the end fold in a pinch of cream of tartar and 2 drops of vanilla.

Prepare a baking dish with baking paper.

Place into a piping bag or drop large spoonfuls on the baking paper.  Bake at 100C for 2 hour and 1/2 hours. Do not open the oven at any time.  Turn off the heat and leave overnight if possible.

‘On Friday’s tv show, I made a light egg free sponge using aquafaba and topped it with dairy free, nearly calorie free aquafaba cream sweetened with stevia.  I finished it off with a rhubarb compote and fresh pomegranate.’