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.
1tbsp.maple syrup or brown sugar - συρόπι σφενδαμιού ή ζάχαρη καστανή
Preheat Oven to 190C. Grease the muffin holes of a muffin tray with cooking spray (or with some butter) [prevents from sticking]
Add 1.5tbsp olive oil to a medium hot pan, saute the celery, onion, carrot, garlic, herbs and paprika. After 2-3 minutes add chickpeas, kidney beans, BBQ sauce & tomato paste. Stir. Cook until the carrots are visibly reduced and onion is transluscent, about 10-12 minutes. Turn off the heat.
Add the contents of your pan (save pan!) PLUS the oats, tahini, salt and pepper, to a food processor. Blitz a few times on high, until your mix ALMOST resembles a paste, but still has texture (dont overblend!)
Put your old pan back on the heat and toast the walnuts on high heat for 3 mins. Then add these along with the cranberries and sweetcorn to your meatloaf mix and FOLD through with a spoon / spatula.
Now fill each muffin hole with your meatloaf mix! I used about 2.5tbsp of mix per hole. Place in oven for a total of 30minutes.
While they're in the oven do the washing up! Then make a glaze by simply mixing together all the glaze ingredients. Once mixed, take your muffins out of the oven (they've probably had 10 minutes in there by now) and glaze each muffin top with your mix. Put back in the oven for the remaining 20 minutes.
When they've had their time, remove from the oven and allow to cool on a rack COMPLETELY before handling. Once cool, with a pairing knife, simply pop out the muffins. Serve on top of rosemary mashed potato and brown onion gravy OMG YUM