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There is a popular food truck and restaurant in Chicago that sells these meatloaf cupcakes with mashed potato frosting.
That pisses me off.
Not just the fact that they are selling ground-up cows and eggs and who
knows what else, but also that they make something cute and twee out of
such misery. It's heaping insult onto injury. How do people order these meat
cupcakes and without hating themselves?
I made my version because I like (some) cute and twee, too, but I like
it without dead animal parts. These Beanloaf Cupcakes - I know,
"beanloaf" is kind of the antithesis of sexy, but so is "meatloaf" -
are savory, robust and flavorful, perfect for dinner at home, a party
or potluck. They are easy-peasy to make but do require some steps. It
is also very open to adaptation: add different spices, vegetables,
shredded vegan cheese and so on. It is reminiscent of a 1970s vegetable
loaf but lightened up and cute-ified. I think they have some retro-cool
to them. Serve with a bright salad and some green veggies on the side
and you have a complete meal.
Preheat oven to 375 degrees. Lightly oil a muffin tin or use nine cupcake liners.
1 tablespoon olive oil
1 yellow onion, diced
3 - 4 cloves garlic, minced
2 stalks of celery, diced
2 carrots, diced
In a medium pan, heat the olive oil over medium heat. Then add the
onion, garlic, celery and carrots, stirring until the onions begin to
lightly brown, about six - seven minutes. Turn off the heat.
1 cup rolled oats
15.5 oz. chickpeas, drained and rinsed
15.5 oz. black beans, drained and rinsed
1/2 cup sunflower seeds
2 tablespoons wheat-free tamari (regular or soy sauce works fine for those without gluten issues)
2 tablespoons catsup
2 teaspoons fennel seed
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon dried thyme
1 teaspoon Liquid Smoke
Salt and pepper to taste
Pulse the oats in a food processor until they are cut into smaller pieces (not ground).
Add the rest of the ingredients. Pulse until it is all incorporated.
(It will be thick.) Add the sautéed veggies from before and pulse but
don't over-process. There should be some texture. Add any additional
vegetable stock or water by the tablespoon until the mass comes
Take about 2/3 a cup, or the size of a baseball, into your hands and
shape into a ball. Put in the prepared muffin tin. You should be able
to make about nine of these.
In a cup, stir together the following ingredients. Thin with about 1 - 2 tablespoons of water.
1/2 cup catsup
2 tablespoons molasses
1/2 teaspoon Liquid Smoke
Spoon the glaze over the "cupcakes."
Bake for about 30 minutes. It should be a firm on top.
I couldn't improve on this recipe.
Simple and perfect. You will want to make these VERY fluffy and void of
any lumps, though, to give the cupcakes the proper look of frosting.
Whip those suckers on medium in a mixer or with a handheld mixer.
Allow the cupcakes to cool for a few minutes. We found that the best
way for removing them from the pan was with two forks and a plate
nearby. You may want to use a knife around the edges first, because the
glaze may make them want to stick to the pan.
Frost! Use a plastic bag with the corner cut out or a frosting squeezy
thing. Swirl in a pretty way! Sprinkle the top with chives, peas, teeny
red bell pepper dice or whatever you like so it looks festive and
colorful. You're done!
Serve and enjoy.
2013, 2014, Vegan Street