Here’s the Parmesan Zucchini Potato Muffins recipe rewritten as a vegan dish, including updated nutrition information:

Vegan Zucchini Potato Muffins

Ingredients:

  • 2 medium zucchinis, grated
  • 2 medium potatoes, grated
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour (or use a gluten-free flour blend if needed)
  • ¼ cup nutritional yeast (as a substitute for Parmesan cheese)
  • 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
  • 1 teaspoon baking powder
  • Salt and pepper, to taste
  • ¼ cup vegetable oil
  • Vegan sour cream and chopped chives, for garnish

Directions:

  1. Preheat and Prepare:
  • Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  1. Remove Excess Moisture:
  • Place the grated zucchini and potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
  1. Combine Ingredients:
  • In a large bowl, combine the grated zucchini, potatoes, chopped onion, minced garlic, flour, nutritional yeast, and baking powder. Season with salt and pepper to taste.
  1. Prepare Flax Eggs:
  • In a small bowl, mix the ground flaxseed with water. Let sit for about 5 minutes until it forms a gel-like consistency.
  1. Mix and Fill:
  • Stir in the flax eggs and vegetable oil until the mixture is well combined.
  • Divide the mixture evenly among the muffin cups, filling each about ¾ full.
  1. Bake:
  • Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  1. Cool and Serve:
  • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack.
  • Serve warm, topped with a dollop of vegan sour cream and a sprinkle of chopped chives.

Nutrition Information (per muffin, assuming 12 muffins):

  • Calories: 150
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 3g
  • Net Carbohydrates: 17g
  • Sugars: 3g
  • Protein: 4g

Notes:

  • Nutritional Yeast: Adds a cheesy flavor similar to Parmesan cheese and is a good source of B vitamins.
  • Flax Eggs: Serve as a binding agent in place of eggs, making the muffins vegan-friendly.

Enjoy these delicious and wholesome vegan muffins as a savory snack or side dish!