1 tbsp. oil

1 garlic clove, minced

1 1/2 cups fresh or frozen chopped vegetables (mushrooms, asparagus, peas, carrots, zucchini, spinach etc.)

1 cup chickpea flour

2 tbsp. nutritional yeast

1/8 tsp. turmeric power

1/2 tsp. black salt (Kala Namak)

1/8 tsp. sea salt

1 cup vegetable broth

1 tbsp. olive oil


Preheat oven to 375F

Grease a 6 well muffin tin.

In a skillet, heat 1 tbsp. of oil and saute garlic until fragrant. Add vegetables and cook until vegetables are tender or heat through if using frozen vegetables.

In a large bowl add flour, yeast, turmeric, black salt, sea salt, Whisk in broth and olive oil.

Add cooked vegetables and stir to combine.

Pour into prepared muffin pan

Bake 20 minutes.