If you’re starting from dry tomatoes place them in a bowl and pour over some hot/boiling water, and allow to soften for 15 minutes. If you have oil preserved one skip this step.

Meanwhile grate the zucchini by hand of with a food processor and set aside.

Drain the tomatoes, squeeze well to remove the extra moisture/oil and finely chop with a knife.

In a bowl, add the seed oil, vegetable milk, vegan mascarpone, vinegar and a pinch of salt and pepper, and mix well.

In another bowl add the grated vegan cheese, chickpea flour or potato starch, baking soda and flour. Mix well.

Combine the contents of the two bowls (flour over liquids) until it comes together into a dough.

Add the zucchini, chopped sundried tomatoes, vegan grated cheese, oregano and garlic granules, and combine well with a spatula.

Place 1 paper cup (cupcake cases) into a 6-hole muffin tray and fill each muffin case with about 2 tablespoons of dough.

Bake in a 190°C (375°F) preheated oven for 20-25 minutes.

Once cooked, let them cool completely before removing them from the cup. They will last up to 4 days in an air tight container in the fridge.