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Meatless "cupcakes"

(2017-03-13 19:34:28)


You will need

1 can chickpea (drain and reserve the bean liquid)
2 cans black beans - drained
1 cup corn meal
1/2 cup sunflower seeds
1/2 cup of aquafaba (chickpea liquid)
3 tbsp liquid smoke
1 red onion, finaly chopped
1/2 cup + 2 tbsp water
1/3 cup of ketchup
2 tbsp Tamari soy sauce
1 tbsp dried Italian seasoning
1 tsp salt

2 tbsp tomato puree
2 tbsp agave syrup

Potato mash made from potatoes, oat cream and salt

Method

Preheat the fan oven to 200 degrees and prepare the silicone muffin tin. Process the chickpea in a food processor until almost creamy and put it in a large bowl. Process one can of black bean in the processor until creamy, put in the bowl with the chickpea and then pulse the second can of black beans until lightly ground into small pieces. Put in the bowl with bean mixture, add corn meal, liquid smoke, sunflower seeds and aquafaba.
Heat a large skillet on medium heat and add 2 tbsp water and if is hot add the chopped onions. Stir well, add the Italian seasoning, salt, Tamari sauce and 1/2 cup of water and cook until the onions are soft and translucent. Add the ketchup and stir until the ketchup dissolves. Add the onion mixture to the bowl with bean mixture and mix until well combined. Spoon the mixture into the silicone muffin tin, press a little bit and bake for 10 minutes.
Meanwhile mix the tomato puree with agave syrup and after 10 minutes of baking spread this sauce on top of each muffin. Bake another 20-25 minutes or until the wooden toothpick is inserted and comes out clean. Leave to cool for a few minutes and meanwhile fill the pipping bag with smooth potato mash. Decorate every muffin with potato mash and serve.