Vegan Golden Zucchini & Sweet Potato Rosti Muffins with Feta, Spinach, Butternut, Sun-Dried Tomatoes, & Lemon Herb Yogurt are healthy and tasty. They are prepared in 55 minutes, so they are good to prepare for breakfast, brunch, lunch, or as a light meal. They contain zucchini, sweet potato, butternut squash, fresh spinach, vegan feta cheese, sun-dried tomatoes, ground flaxseed, all-purpose flour, garlic powder, dried oregano, paprika, olive oil, vegan Greek-style yogurt, lemon juice, lemon zest, fresh parsley, fresh dill, and garlic. These golden vegetable muffins are served with avocado toast, Mediterranean chickpea salad, roasted potatoes, and lemon herb yogurt dip. We would easily store these Vegan Golden Zucchini & Sweet Potato Rosti Muffins with Feta, Spinach, Butternut, Sun-Dried Tomatoes, & Lemon Herb Yogurt in the fridge or freezer, so we can easily make them in advance and enjoy them whenever we want.
STATS:
- Total time: 55 minutes
- Calories: 130 kcal
- Diet: Vegan
- Serving size: 1 rosti muffin
- Cooking time: 30 minutes
- Serving: 12 muffins
- Course: Side dish
- Preparation time: 25 minutes
- Cuisine: European
EQUIPMENT:
- 12-cup muffin tin
- Box grater
- Clean kitchen towel
- Mixing bowls
- Measuring cups and spoons
- Chopping board
- Knife
- Silicone spatula
- Pastry brush
- Small whisk
- Oven
INGREDIENTS:
ROSTI MUFFINS:
- 2 medium grated zucchini
- 1 large grated sweet potato
- Half cup crumbled vegan feta cheese
- 1 cup grated butternut squash
- 2 cups chopped spinach
- 1/3 cup chopped sun-dried tomatoes
- 2 tbsp ground flaxseed
- Half tsp paprika
- 5 tbsp water
- 1/3 cup all-purpose flour
- 1 tsp garlic powder
- Half tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
LEMON HERB YOGURT:
- 1 tsp lemon zest
- Half cup unsweetened vegan Greek-style yogurt
- 1 tbsp chopped parsley
- One tbsp chopped dill
- Salt and black pepper to taste
- 1 small minced garlic clove
- One tsp lemon juice
INGREDIENT NOTES:
ZUCCHINI:
- Utilize the fresh zucchini to prepare these rosti muffins, and it will provide moisture, a mild flavor, & a tender texture. It will also blend easily with the other vegetables and create a soft center. We would also utilize the grated yellow squash instead if required.
SWEET POTATO:
- Include the sweet potato to provide natural sweetness, color, & a soft texture to the rosti muffins. It will also balance the savory taste of vegan feta, herbs, & sun-dried tomatoes. We would also utilize the grated regular potato or carrot instead if required.
BUTTERNUT SQUASH:
- Add the finely grated butternut squash to provide a mild sweetness & a tender texture to the muffins. It will also complement the sweet potato and provide a lovely golden color. We would also utilize the grated pumpkin instead if required.
VEGAN FETA CHEESE:
- Include the vegan feta cheese to provide a salty & tangy flavor to the rosti muffins. It will also provide small creamy pieces throughout the muffins and balance the natural sweetness of the vegetables. We would also utilize another dairy-free crumbly cheese instead if required.
INSTRUCTIONS:
- First, grease the muffin tin lightly with olive oil and warm the oven to 400°F.
- Mix ground flaxseed with water in the bowl for ten minutes, then put grated zucchini and sweet potato on the towel.
- Squeeze them to remove the liquid properly, then add zucchini, sweet potato, butternut squash, spinach, vegan feta, and sun-dried tomatoes to the bowl.
- Now, mix them with the prepared flaxseed mixture, flour, garlic powder, oregano, paprika, salt, and black pepper.
- Include the mixture evenly into 12 muffin cups and press them firmly to hold the shape.
- Brush the tops of the muffins with olive oil & bake them for 30 minutes.
- Then, mix vegan yogurt, lemon juice, salt, lemon zest, parsley, dill, minced garlic, and black pepper in a small bowl.
- Take the muffins from the oven and cool them for ten minutes.
- Lastly, arrange the warm rosti muffins on the plate & serve them with lemon herb yogurt.
SERVING SUGGESTIONS:
BREAKFAST AND BRUNCH:
- Vegan Breakfast Burritos
- Crispy Hash Browns
- Smashed Avocado with Toast
- Vegan Chickpea Omelette
- Garlic Sautéed Greens
SALADS:
- Roasted Beetroot Salad
- Apple Walnut Salad
- Mediterranean Orzo Salad
- Lemon Herb Couscous Salad
- Warm Lentil Salad
MAIN:
- Vegan Mushroom Risotto
- Creamy Spinach Pasta
- Roasted Vegetable Lasagna
- Mediterranean Stuffed Bell Peppers
- Crispy Tofu Rice Bowls
DIPS AND SAUCES:
- Vegan Pesto
- Creamy Tahini Sauce
- Lemon Dill Hummus
- Vegan Cashew Cream
- Spicy Harissa Dip
SIDE DISHES:
- Balsamic Roasted Brussels Sprouts
- Garlic Green Beans
- Herbed Bulgur Wheat
- Roasted Cauliflower Bites
- Lemon Garlic Asparagus
SNACKS:
- Vegan Savory Pinwheels
- Crispy Polenta Bites
- Stuffed Mini Peppers
- Vegan Cheese Crackers
- Herbed Potato Wedges
TIPS:
- Properly squeeze the moisture out of the zucchini and sweet potato so the muffins don’t fall.
- We grate the vegetables into uniform pieces so they cook perfectly in the same amount of time.
- Fill 12 cups with the mixture and avoid overfilling the muffin tins.
- Let this dish cool in the tin for ten minutes, then remove it to keep the best shape.
STORAGE INFORMATION:
FRIDGE:
- Cool the muffins and store them in a closed box for four days.
FREEZER:
- Freeze the muffins in a single layer for ninety days.
FAQs:
What causes the rosti muffins to turn out soggy?
- The extra moisture from the zucchini and sweet potato leads to soggy results.
Is it possible to make this side dish ahead of time?
- Yes, you can prepare the flaxseed mixture and chop the vegetables ahead of time.
Will frozen spinach work well in this recipe?
- Yes, you can squeeze it out well and add it for better results.
Should I leave out the vegan feta from these muffins?
- Yes, you can omit the vegan feta or substitute another crumbly cheese.
NUTRITIONAL INFORMATION:
Calories: 130 kcal
Net carbs: 13 g
Iron: 1.3 mg
Total carbs: 15 g
Vitamin A: 4,500 IU
Fiber: 3 g
Calcium: 65 mg
Protein: 4 g
Sodium: 300 mg
Potassium: 350 mg
