You actually probably already have the ingredients for these in your kitchen cupboards! So basically, you have Sunday Lunch sorted 😇 There’s quite a few vegan meatloafs out there, but what i noticed was that most of them were a tad complex, using ingredients that i didn’t necessarily consider ‘store-cupboard’. Oh and also, they were usually a LOAF. But HEY who wants to do the USUAL thing?! So i figured lets get rid of the LOAF (which isnt necessarily pretty – its a long brown log at the end of the day😏) and lets make them MINI and Muffin (which are obviously prettier; i mean, they’re mini 😍). I promise you they ain’t mini in Taste nor in Nutrition though! They’re high in protein, fiber, antioxidants and vitamins 💪
This dish is one of Ryan’s faves and i try quite hard to leave a few muffins as leftovers so i can Freeze for one of those i-dont-know-what-to-cook-days.. but yeah thats a tough one to do with my vegan monster roaming the house. You see they’re Freezable too, which is an added bonus! If you want you can double the recipe and freeze a few to have on the aforementioned kind of days.
Serious serving suggestion: Place 2-3 muffins on top of rosemary mashed potato, with a side of caramelized carrots & peas and finally top with hot brown onion gravy (its not really a suggestion, its stronger than that, maybe like a subliminal push for you to do this because its. just. so. good.) If you try it out I want pics and the hastag #itsaplantbasedlife please. Let me know if you have any questions or whatever.
I love you and leave you, with plantbased love,🌱💚