These vegan mini meatloaf cups–low in calories and made with wholesome ingredients–are a delicious addition to any weeknight OR fancy holiday meal.
They’re the ideal meatless choice—with no tofu or phony meat items—to make for these special seasons, since they go so well with the entirety of different dishes customarily served at a vacation feast. Squashed yams, custom made cranberry sauce, green bean goulash… and particularly the sauce!
At only 55 calories each, they’re additionally extraordinary in case you’re tallying calories.And on the off chance that you’re not including calories–or regardless of whether you are–don’t hesitate to add the discretionary tahini, since they are extra stunning along these lines. I like to blend tahini into the ketchup to spread on top of the cupcakes.
Sorry for the all covers! Be that as it may, genuinely, with the ideal pungent sweet equilibrium, this is perhaps the most addictive food mixes ever, and you will need to put it over everything.(To perceive that it is so natural to make these smaller than normal vegetarian meatloaves, make certain to snap to watch the video above.)
Ingredients
- 1 1/2 cups canned or cooked white or black beans, drained and rinsed
- 2 tbsp ketchup or tomato paste
- 1/2 tsp each dried thyme, basil, and garlic powder
- 1/2 tsp salt
- 1/2 cup very finely diced mushrooms
- 1/3 cup very finely diced carrot or zucchini
- 1 1/2 tbsp tahini, optional
- 1/3 cup oat bran, flour, or breadcrumbs, gf if desired (If you try almond flour, be sure to report back with results!)
- 1/3 cup ketchup, optional for the tops.
Instructions
- Black or white beans (such as cannelini) work. Garbanzo beans will yield drier meatloaf cupcakes.
- Grease muffin tins or line with liners. Preheat the oven to 380 F. Either process all ingredients (except final ketchup) in a food processor OR Mash the beans very well in a mixing bowl. Add the 2 tbsp tomato paste or ketchup and spices, and stir. Then add all remaining ingredients except the final ketchup. Stir again, and smooth into the muffin tins. Bake on the center rack 20 minutes, then let cool at least 10 minutes before going around the sides with a knife and popping out. Smooth ketchup on top, either before or after baking. These are good topped with ketchup or homemade gravy, but my favorite way to eat them is topped with tahini. Try mixing ketchup and tahini together, because the sweet-salty combination is ridiculously good!
