Leftover Roasted Veg Muffins

These muffins are the perfect recipe for the leftover veggies your have after a Sunday roast. You can add anything from turnips, pumpkin and carrots, to spinach, onions and greens in. They are the perfect lunch box snack that you won't regret making for the start of your week.


- 1.5 cups of leftover roasted vegetables

- 1 cups greens e.g. spinach, pak choy, Gai Lan, kale, silverbeet

- 200g plain flour

- 10g nutritional yeast (or substitute 15g vegan cheese)

- ½ tsp baking powder

- ½ tsp baking soda

- 1 tablespoon oregano

- 1tsp garlic powder (optional)

- ¼ cup oil

- 200ml plant-based milk

- 2 tsp apple cider vinegar

- Salt & Pepper

- Seeds for garnish


Preheat the oven to 180 degrees. Brush a muffin tin generously with oil. Ensuring to brush every nook. This will prevent the muffins from sticking and the need to use muffin cases.

Add all the dry ingredients to a bowl and mix well, add the vegetables. Ensure the veggies are finely chopped or mashed to ensure that the muffins cook evenly and have consistent texture.

Pour in the wet ingredients. Season with salt and pepper. Mix till combined.

Using a spoon or ice cream scoop evenly disperse the mixture into the muffin tin.

Sprinkle seeds of your choice on top.

Bake in the oven at 180 degrees for 35 minutes.

Remove from the oven, the tin will be hot carefully run a knife around the edges of each muffin to loosen. Gently tip the muffins out to cool.


These will last in the fridge for up to 3 days in an airtight container.  These muffins can also be frozen and taken out when needed. Allow to cool completely before freezing!