1: Sauté green onions in garlic in a medium high heat cast iron pan with some salt for one minute.
2: Preheat the oven to 375°F.
3: Add all dry ingredients in a large bowl and whisk together.
4: Combine the ground flaxseed with 1/2 cup water in another bowl, then mix in the remaining wet ingredients.
5: Make a well in the center of the dry ingredients and pour in the wet mixture.
6: Add the kale, cherry tomatoes, sautéed onions and garlic, walnuts, and vegan cheese.
7: Mix the ingredients in with a spatula until well-combined.
8: Transfer the mixture to a muffin tin with parchment paper using about 2 heaping tablespoons of the mixture per parchment.
9: Bake the muffins in the 375°F oven for 40 minutes.
10: Let cool for at least 15 minutes before serving.
