VEGAN MEATLOAF CUPCAKES

Vegan Meatloaf Cupcakes image

Provided by Sharon123

Categories Tempeh

Time 40m

Yield 10 cupcakes, about

Number Of Ingredients 15

3 garlic cloves, minced
2 shallots, chopped
1/4 cup red bell pepper, finely chopped
1 (8 ounce) package tempeh, ground up in a food processor
1/2 cup oats
1/3 cup sunflower seeds
1/4 cup fresh parsley, chopped
3 tablespoons heaping tomato paste
2 tablespoons vegan worcestershire sauce
2 tablespoons ground flax seeds (plus 6 Tbsp. flax seed in warm water set for 5 minutes until thick, or use chia seed)
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 -6 tablespoons ketchup (or you can make your own by using half tomato paste and half maple syrup)
mashed potatoes (to garnish)

Steps:

Preheat your oven to 375 degrees. Grease a muffin pan.
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.
In a medium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire sauce, dried herbs and salt until well-mixed.
Add the chia "egg" and mix. Add the remainder: oats, sunflower seeds, and parsley.
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.
In a small bowl, whisk together the ingredients for the "ketchup." Lightly coat the tops of the meatloaf with this mixture.
Bake for 20-23 minutes or until fully cooked in the middle.
Allow to cool for 5 minutes before removing from the pan. Top with mashed potatoes.

Nutrition Facts : Calories 124.8, Fat 6.1, SaturatedFat 0.9, Sodium 342.1, Carbohydrate 12.4, Fiber 2, Sugar 2.3, Protein 7.3