1 bn Parsley
3 c Spinach
1 Red onion; diced
1 cn Chick peas with aqua faba
2 tb Cornstarch
1 ts Baking soda
3 tb Nutritional yeast
1 ts Indian black salt
1 ts Turmeric powder
Vegan feta or firm tofu cut
-into small cubes
1 ts Nutmeg
1 ts Black pepper
1 pk Wonton wrappers
Chop parsley and spinach and onion and add to food processor. Process
until in small pieces.
Add to a bowl with crumbled feta.
Make chick pea eggs by blending 1 can of chick peas with aqua faba in
food processor with cornstarch, turmeric, nutritional yeast, baking
soda and black salt.
Mix egg chick mixture with spinach and feta. Add nutmeg and black
pepper to taste.
Line muffin pans with 2 wonton wrappers. Spoon in veggie chick pea
mixture.
Bake at 350 degrees Fahrenheit for 12 to 15 minutes
