How to make layered veggie muffins for your next meatless Monday meal.
I really wasn’t sure what to prepare for this post but in the end, I decided to make an adapted version of Julia Child’s Vegetable Gateau. I left out the crepes and turned the recipe into a layered Vegetable Muffin. This is a hearty muffin that would make a nice lunch, I eat them for breakfast. The muffins also freeze well. Enjoy!
Preheat oven to 350 degrees
Chop the carrots into matchstick-size pieces. You can use the food processor but I find something therapeutic about standing up and cutting the carrots into sticks. You have to watch out though; it can become a little obsessive trying to make them all the same size.
Melt a tablespoon of butter in a large fry pan, add the carrots and dill, (the pungent flavor of dill adds a unique blend to the carrots) cook on medium heat until soft about 8 minute’s salt and pepper to taste. Set aside.
In the same pan add the other tablespoon of butter – sauté the onions until soft. Turn the heat up to medium-high and toss in the sliced mushrooms. Cook the mushroom fast so that they don’t release too much moisture, let them brown a bit, add salt and pepper to taste. Set aside in a separate bowl from the carrots.
Place the broccoli in boiling water and cook for 3 minutes. Drain; add salt and pepper to taste add butter if you wish I left it out and just added the salt and pepper. Chop the broccoli into small pieces and set aside in a separate bowl from the other vegetables.
To make the sauce place all the ingredients into a container or you can use the food processor. I used a drop down blender. Blend until creamy and smooth.
Fill the bottom of a large muffin tin with some grated cheese, press down. Add a layer of broccoli then some cheese then liberally spoon some of the sauce over the layer.
Add the next layer of mushrooms, cheese and sauce. Press down on each layer.
Now add the carrots and cheese and spoon on the rest of the sauce. The cream should be visible almost to the rim of the pan.
Place the muffin in the oven for 50 minutes or until a toothpick inserted comes out clean and the top is nice and browned.
If you like this recipe you might also like my Root Vegetable Paella, perfect for another Meatless Monday Meal!
Peggy
What a great idea for breakfast! It’s like a loaded individual frittata =)
Carolyn
Okay, this is a keeper of a recipe. I am definitely making this, perfect for a diabetic’s breakfast!
Eva@ kitcheninspirations.wordpress.com
I love the sound of this recipe! Served as breakfast or brunch would be delicous! And there is no flour, makes it perfect for my gluten intolerant friend!
Jen
It’s great that they can be frozen – it’s always nice to have a few items you can toss in the freezer to unthaw when you’re in a pinch for time or just don’t feel good.
mjskit
These look absolutely wonderful! How ingenious! Great guest post and – BTW – I DO remember the hippie era of 40 years ago. Fun times! 🙂
Suzi
Oh MJ, I am so happy to hear you say that. Thanks!!
Margaret Murphy Tripp
Those muffins look insanely good! My teenage daughter just decided to become vegetarian, so these are perfect!
Suzi
Thanks Margaret, I was a teenager also when I became a vegetarian. There really are a lot of good things to eat in the veggie world.
Liz
What a delicious guest post!!! This is the way I want to eat my veggies! Off to visit Suzi’s blog to say hello~
Lorraine
Hi Dennis! What a wonderful guest post…thank you Suzi, for sharing these incredible savory muffins!
Cucina49
OK, now I’m hungry–these would make a great portable lunch!
Stephanie @ Eat. Drink. Love.
Welcome, Suzi!! This is so awesome!! I’ve never seen a muffin like this!!! I want to bite into one right now!!!
janet@fromcupcakestocaviar
What a neat way to eat your veggies! I could probably even get my kids to eat these and that’s saying something. Thanks for sharing another awesome blogger with us, Dennis!
Katie @ BloomEveryday
Love this! I am a vegetarian and this is a dream come true for me! Thanks for sharing. 🙂
Jessica | Oh Cake
I love that this is a riff on quiche. I could happily serve this at a dinner party with a salad and/or a winter soup. The fact that they freeze and are portable is a huge bonus. Thank you for sharing your recipe.
Dionne Baldwin
Wow, these veggie muffins look incredible (I love the contrasting layers!) and they also sound delicious! I don’t know if I will opt for the hand chopping. Maybe it’s my experiences cooking in restaurant atmosphere or maybe it’s my impatience but I probably will opt for the food processor. 🙂
I’m so glad I “met” you Suzi! The men in my house revolt at anything without meat, but it’s psychological. I’ll use my Taylor-made-it tactic and the might just not even notice that there isn’t any meat! I’m going to go check out your blog for more recipes!
Dennis and Suzi I hope you both have an awesome Friday and an incredible weekend!
The Elegant Eggplant
Great job Suzi!!! These look amazing.