“These Vegan Meatloaf Cupcakes are not only a fun party food to serve to your guests for this upcoming New Years, they are also a kid-friendly meal to serve for dinner. With the mashed potatoes piped on top to look like frosting, what kid wouldn’t want his or her dinner to look like a cupcake? If you are not vegan, feel free to mix in a little cheese and use egg instead of the chia seed. I will be trying this with flaxseed instead of chia seed.”
READY IN:
40mins
YIELD:
10 cupcakes, about
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 375 degrees. Grease a muffin pan.
  2. In a small skillet, saute the garlic, shallots and bell pepper for 5 minutes until translucent and fragrant. Remove from the heat and allow to cool.
  3. In a medium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire sauce, dried herbs and salt until well-mixed.
  4. Add the chia "egg" and mix. Add the remainder: oats, sunflower seeds, and parsley.
  5. Scoop the tempeh meat into each muffin cup and gently pat down with your hands. This should fill 10 of the spots in your muffin tin.
  6. In a small bowl, whisk together the ingredients for the "ketchup." Lightly coat the tops of the meatloaf with this mixture.
  7. Bake for 20-23 minutes or until fully cooked in the middle.
  8. Allow to cool for 5 minutes before removing from the pan. Top with mashed potatoes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: