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Vegan Italian Meatloaf Cupcakes & Vegan Super Powers!

Awww yeah, I went there. I made meatloaf into cupcakes! Vegan Meatloaf Cupcakes with Cheesy Mashed Potato Frosting, that is.

Vegan Meatloaf Cupcakes

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.

Vegan Meatloaf Cupcakes

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.

Vegan Meatloaf 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.


Vegan Italian Meatloaf Cupcakes
Yields 18
A delightfully fun way to eat your (vegan) meatloaf!
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Ingredients
  1. 1/2 red bell pepper, finely chopped (but not quite diced!)
  2. 1/2 green bell pepper, finely chopped (but not quite diced!)
  3. 2 stalks celery, sliced in half lengthwise, then sliced across
  4. 1/2 sweet onion, diced
  5. 14oz container firm tofu, drained but not pressed
  6. 2.5 cups cooked lentils (I used a mix of green and red, but brown would work great as well)
  7. 1 1/4 cups instant oats
  8. 2 tablespoons beer mustard
  9. 2 tablespoons ketchup
  10. 1/2 teaspoon garlic powder
  11. 1 tablespoon oregano
  12. 1/2 teaspoon parsley
  13. 3/4 teaspoon rosemary
  14. 1/2 teaspoon marjoram
  15. 3/4 teaspoon thyme
  16. 3/4 teaspoon basil
  17. Couple shakes crushed red pepper flakes
  18. Ketchup for topping
  19. ~5 cups warm mashed potatoes made with non-dairy milk, butter and cheese (this will give you enough for 4 tablespoons on each cupcake)
Instructions
  1. Preheat oven to 350. Spray two muffin sheets (you'll need 18-20, total) with non-stick spray.
  2. 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.
  3. Top with the mashed potato "frosting" and serve immediately. Enjoy!
Adapted from Engine 2
Adapted from Engine 2
That Was Vegan? http://www.thatwasvegan.com/
 

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{ 14 comments… add one }

  • Connie Fletcher February 19, 2014, 5:58 am

    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!!!!

    • Barb February 21, 2014, 1:04 pm

      Isn’t it awesome to have vegan superpowers!?

  • Leslie February 19, 2014, 3:23 pm

    These look sooo yummy! Congrats on the super powered healing foot, too!

    • Barb February 21, 2014, 1:05 pm

      Thanks!

  • Tinya February 19, 2014, 6:21 pm

    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.

  • Frugal Vegan Mom February 20, 2014, 7:07 pm

    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.

  • Gabby @ the veggie nook February 21, 2014, 5:31 am

    Just love it! They are so adorable and make dinner just as special as dessert :)

  • melissa February 22, 2014, 10:10 pm

    Where do I find beer mustard?

    • Barb February 23, 2014, 2:36 pm

      In the condiments aisle, with all the other mustards. My fave is a brand called Madys!

  • Heather February 26, 2014, 12:41 pm

    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!

  • Monica Rubin March 10, 2014, 2:04 pm

    My handsome son Lu introduce me to the wonderful vegan world !!! I feel extremely good my energy is super . I love all your recipes .♥

    • Barb March 15, 2014, 5:59 pm

      Welcome to the club! I’m so glad to hear you’re enjoying my recipes and feeling so great!!

  • Jovana March 14, 2014, 6:25 am

    Is there a substitute perhaps for the tofu? I can’t find it where I live… otherwise love, love this. Looks so quaint!

    • Barb March 15, 2014, 5:57 pm

      Wow, I’m really not sure. Maybe mashed chickpeas? If you try, let us know how it works!

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