Awww yeah, I went there. I made meatloaf into cupcakes! Vegan Meatloaf Cupcakes with Cheesy Mashed Potato Frosting, that is.
I started with the E2 meatloaf recipe, and combined it with the seasoning and such I used in the Italian meatloaf I made back before I was super amazingly awesome vegan. This means they’re full of italian seasoning as well as chopped onions and bell peppers. And since I started with the E2 recipe, they’re super healthy and low fat.
Oh yah… and they have ketchup on top.
As far as the frosting, I just prepared the potatoes as if I were planning to serve them as I would normally served mashed potatoes (with lots of Daiya cheeeese!). This was an easy, healthy and fun dinner, because yes, I am still a kid at heart and want to eat cupcakes for dinner. Except that I’m actually an adult so I put lentils in my dinner cupcakes.
I’d say it worked out just perfectly!
Oh, and about those vegan super powers I mentioned? Remember that time I fell down the stairs and busted my foot? On my first visit to the podiatrist I was told that, for this type of injury, I was looking at a 6-8 weeks in the air cast. And that was the best case scenario!
Well, I went in last week for my 4-week follow up, and they took another set of x-rays. Not only is the fracture filling in nicely, but they said I’m ready to start transitioning out of the walking boot. YES! After only 4 weeks! Take that, everyone who has ever said vegans don’t get enough calcium/protein/vitamins/whatever!
For this week I need to wear the boot 50% of the time, then I can ditch it. Yay! Now lets just hope I’ll be able to hit the slopes before all the snow is gone.
- 1/2 red bell pepper, finely chopped (but not quite diced!)
- 1/2 green bell pepper, finely chopped (but not quite diced!)
- 2 stalks celery, sliced in half lengthwise, then sliced across
- 1/2 sweet onion, diced
- 14oz container firm tofu, drained but not pressed
- 2.5 cups cooked lentils (I used a mix of green and red, but brown would work great as well)
- 1 1/4 cups instant oats
- 2 tablespoons beer mustard
- 2 tablespoons ketchup
- 1/2 teaspoon garlic powder
- 1 tablespoon oregano
- 1/2 teaspoon parsley
- 3/4 teaspoon rosemary
- 1/2 teaspoon marjoram
- 3/4 teaspoon thyme
- 3/4 teaspoon basil
- Couple shakes crushed red pepper flakes
- Ketchup for topping
- ~5 cups warm mashed potatoes made with non-dairy milk, butter and cheese (this will give you enough for 4 tablespoons on each cupcake)
- Preheat oven to 350. Spray two muffin sheets (you'll need 18-20, total) with non-stick spray.
- Mash the tofu in in a large mixing bowl, then stir in all the other ingredients. Make sure everything is really well combined, then spoon the mixture into your muffin tins. Spoon a small amount of ketchup over the top, then bake for 35-45 minutes, or until a toothpick comes out clean.
- Top with the mashed potato "frosting" and serve immediately. Enjoy!
Follow
Comments on this entry are closed.
This sounds wonderful!!! I love meet-loaf!!! I will be making these. And congrats on you rapid healing!!! I broke my foot a year and a half ago, and same story….got a very stern lecture from my orthopedic guy, and two weeks later was out of my boot and into a regular shoe…..GO VEGAN!!!!
Isn’t it awesome to have vegan superpowers!?
These look sooo yummy! Congrats on the super powered healing foot, too!
Thanks!
This made me smile. So glad (but not surprised) that you’re outta that cast. Must be all those plants you’re eating. And, I love the E2 meatloaf, but what a fun idea to do the cupcakes with frosting. Gotta try it with the kids.
Made these tonight and my husband and 3 year old loved them! A little more time consuming than my usual dinners, and I didn’t care too much for the peppers, but a fun project for a snowed-in afternoon.
Just love it! They are so adorable and make dinner just as special as dessert 🙂
Where do I find beer mustard?
In the condiments aisle, with all the other mustards. My fave is a brand called Madys!
Gotta have the ketchup glaze! I actually just finished off a mini meatloaf with a sweet potato/red bliss smashup with loads of vegan sourcream!
My handsome son Lu introduce me to the wonderful vegan world !!! I feel extremely good my energy is super . I love all your recipes .♥
Welcome to the club! I’m so glad to hear you’re enjoying my recipes and feeling so great!!
Is there a substitute perhaps for the tofu? I can’t find it where I live… otherwise love, love this. Looks so quaint!
Wow, I’m really not sure. Maybe mashed chickpeas? If you try, let us know how it works!
i healed awesomely after my knee replacement- 15yrs veg, 16 months vegan!
How wonderful, GOOD FOR YOU! Don’t you just love vegan super powers!? 🙂
How can you call that “super amazingly awesome vegan” if it lists cheese as an ingredient?
Vegan cheese OBVIOUSLY
I guess the blog name didn’t give it away? “Reading Comprehension”…
I’m making these this week and cannot wait, they look SUPER AMAZING VEGAN! Ignore the trolls 🙂