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Quick to prepare, versatile to enjoy: these savoury, cheesy tortilla muffins are perfect as a light, plant-based lunch or as a delicious, flavourful snack. This is vegan finger food at its very best.
Treat yourself with Vegusto: Recipe No. 293
Preparation
Mix the MyEy powder with the salt.
Coarsely grate the Melty and finely chop the herbs. Add both to the MyEy along with the water and mix together.
Place the 3 tortilla wraps on top of one another and roll them up tightly.
Cut the roll into six pieces with kitchen scissors, each as wide as the depth of the muffin tin. It’s easiest to cut directly over the tin.
Spread the vegan chunks evenly in the centre of the tortilla rosette and between the tortilla layers.
Fill the muffins with the prepared topping.
Cut open the No Muh pizza sauce next to the metal clip and spread it over the muffins.
Bake at 200 °C for about 25 minutes (top and bottom heat) until the muffins are lightly browned.
Leave to cool briefly, then enjoy.
Ingredients for 3 Servings
For the filling:
10 g MyEy, VollEy [Order No: 212]
2 g rock salt [Order No: 305]
100 g No Muh, Melty [Order No: 305]
½ handful of fresh herbs, 6 g
e.g. parsley or chives
150 g water
For the muffins:
6-cup muffin tin, non-stick
3 tortilla wraps (3x 25 g: ø 25 cm)
100 g Vegan Chunks, Spicy [Order No: 116]
or any other vegan cold cuts
100 g No Muh, Pizza Sauce [Order No: 409]
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