A great easy recipe to prepare for your lunch, snack or dinner time menu with a big bowl of salad.

This recipe is really versatile and you can add any veggies you have left over in your fridge so they don’t go to waste.

Makes 12 small/medium muffins


1/2 tsp sea salt
200g plain flour (if using gluten free flour, add 1 tsp xanthum gum powder)
2 tsp baking powder
4 tbsp nutritional yeast
1 tsp black pepper
1/2 tsp smoked paprika
60ml plant-based yoghurt (I used unsweetened soya yoghurt for this recipe)
1 cup plant-based milk (I used unsweetened soya milk for this recipe)
1 tbsp white/apple cider vinegar
100ml sunflower oil
100g grated vegan cheese (I use Daiya or Violife) (keep 2 tbsp aside for the topping)
4 tbsp tomato passata
1/2 tsp mixed Italian herbs
2 tbsp fresh basil finely chopped

Delicious optional extras:
1 red pepper, washed, diced small pieces
6 sun-dried tomatoes (in oil), sliced into small pieces
1 large courgette, grated (patted dry with kitchen towel to remove excess liquid)


  1. Preheat the oven to 180C
  2. Grease a 12 hole muffin/cupcake tray
  3. In a jug mix this soya milk and cider vinegar and set to one side (until it curdles, approx. 10 minutes)
  4. Add the soya yoghurt and oil to the milk jug
  5. In a large bowl add your flour, baking powder, nutritional yeast, salt, black pepper, smoked paprika, mixed herbs and mix
  6. Add the milk and yoghurt mixture into the bowl with the dry ingredients
  7. Add the courgettes, sun-dried tomatoes, basil and red peppers and mix in well
  8. Mix in the grated cheese (expect a little for garnish)
  9. Divide into your muffin/cupcake tray
  10. Top with a little drizzle of tomato passata and a few sprinkles of grated cheese
  11. Bake in the oven for 25 minutes
  12. Once baked leave to cool
  13. Enjoy warm or cold

Great enjoyed in your lunch/snack box.

Put any leftovers in a stainless steel/glass container and this will keep for 3 days refrigerated (if it lasts that long 🙂
To warm, simply put in the microwave for 30 seconds or heat in the oven for 10 minutes at 180C.


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