Moist and flavorful, these vegan corn muffins pair perfectly with hearty soups and stews. Made with a delectable recipe featuring plant-based cheese, herbs, and corn kernels, these tasty muffins are especially good with bean soups and vegan chili as a change of pace from pan cornbread.
Vegan cornbread or muffins need an extra dose of moist ingredients so that the don’t come out dry. Vegan cheese shreds, olive oil, and applesauce (don’t worry, this doesn’t make them sweet) do the trick. Fresh herbs add visual interest as well as flavor. Either parsley or cilantro, paired with scallions of chives, are winning combos.
Vegetable variations: Swap in any variety of vegetables for the broccoli and potato; don’t be afraid to experiment with anything you find sitting in the fridge.
