Meatless Cupcakes Frosted with Mashed/Sweet Potatoes
Vegan meals are so much fun to make when they turn out that is! I love to experiment and often just look in the fridge/freezer to see what I have. I’m not a great planner, I’m much more impulsive and spur of the moment. So meals often are simply a compilation of what’s available and usually, one ingredient sparks my imagination.
We love Beyond Meat burgers for a number of reasons, mostly for the fact that they are so versatile. When we are looking for something hearty beyond soup, pasta or a protein bowl, these great little patties get transformed into a meal familiar to many a meat-eater. But so much better, our meals are guilt-free, compassionate food made with kind hearts.
So the inspiration for these came when we wanted a hearty meal on a cold day. I never liked meatloaf while growing up, I actually thought it was quite repulsive. Then again, I have been vegetarian for most of my life, so I guess it makes sense that nothing about meatloaf would have been appealing. However the challenge of making Betty Crocker-type comfort, homemade dinners vegan is always fun!
So when Googling different meatloaf recipes I opened 5 tabs, each had similar ingredients; ketchup, Worcestershire sauce, oats, onion, salt and pepper, egg and meat. My two favorite inspirations came from www.BettyCrocker.com and www.ForkandBeans.com. We simply needed to replace meat with either a vegetable or a plant-based meat option and an egg substitute. After that, it was simply a matter of creating the right balance of flavors to make it right for our family.
This is so simple to make, I tend to make them often in the fall/winter. Each time the flavor seems to be slightly different (based on my craving of the day – sweet or savory). So here is yesterday’s version, it turned out that I couldn’t choose between sweet potato mash and regular – both win!
Meatless Cupcakes Frosted with Potato Mash
Hearty, flavor-filled, savory meatless meatloaf cupcakes, dressed with creamy, buttery, mashed potato frosting. Easy, budget-friendly, fun-to-eat, kid-friendly, adult-friendly:) meal.
Ingredients
- 6 Beyond Meat Burger Patties (3 packages)
- 3 tbsp Extra Virgin Olive Oil
- 1/4 cup Sweet Yellow Onion
- 3 cloves Garlic
- 1 cup Frozen Corn
- 1 cup Gluten-free, Organic Oats
- 3 tbsp Tomato paste
- 1/2 cup Ketchup
- 2 tbsp Worcestershire sauce
- 3 tbsp Chia seeds (binder, replacement for egg)
- 9 tbsp Warm water (for chia seeds)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 4 pounds Gold Potatoes
- 3 large Sweet Potatoes option if prefer not to use regular potatoes
- 2 cups Almond Milk
- 1 sticks Vegan butter
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
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Meatless meatloaf cupcake:
Fill a large pot with water, heat on high, once boiling add scrubbed potatoes. If making both regular and sweet potatoes use two pots.
Spray cupcake pan lightly with Olive Oil cooking spray. Set aside.
Heat large frying pan on medium heat, add 2 tbsp Extra Virgin Olive Oil, once oil is hot, add the 6 Beyond Meat patties, allow to cook until browning begins to appear on the bottom, flip over, brown both sides. Using a spoon, break up the patties to create a pan full of crumbles.
While the patties/crumbles are cooking, heat a small frying pan, add 1 tbsp Extra Virgin Olive Oil, mince garlic and onion, once the oil is hot, add onion and garlic. Saute until lightly golden, add to meat crumbles, stir.
Add in oatmeal, corn, stir all, leave the pan on the burner on low, simply to keep warm. Prepare chia egg - place chia seeds in warm water, stir, allow to bloom for 1-2 minutes. Prepare sauce. Place ketchup, Worcestershire sauce, salt, pepper, tomato paste in bowl, stir to combine. Add in chia "egg" stir all together. Pour sauce into frying pan on top of crumbles, oatmeal and corn, stir to combine. Mix well.
Using either a measuring cup or ice cream scoop, scoop mixture into cupcake pan. This recipe yields enough for 12 fully packed cupcakes.
Cook for 20 minutes.
Mashed potatoes:
We leave the skins on, if you prefer not to, wash, peel potatoes, quarter and place in pot with boiling water. Boil until fork easily pierces potatoes. Once all potatoes are soft, drain in sink colander. Place back in pot, add 1/2 stick of vegan butter, add almond milk, beat on medium until light and fluffy, add salt, pepper to taste. Add more butter and milk if potatoes are not fluffy enough. Add sparingly as too much milk can make them runny.
Once cupcakes are done, scoop mashed potatoes on top of each cupcake, serve, eat and enjoy!
