Vegan “Meatloaf” Muffins

I’m not a huge cook, but recently I’ve been trying to change that.  My boyfriend, Adam, and I are always trying to veganize recipes from our childhood.  We are huge fans of Beyond Meat products and have been buying the new Beyond Burgers a lot.  One day Adam looked at the patties and said, “I bet you could make meatloaf out of these.”  And with that…we did!  

Here is what you’ll need:

3 packages of Beyond Meat: The Beyond Burger (1.5lbs)

1/2 cup gluten free bread crumbs – I like Ian’s Panko Bread Crumbs

1 flax egg (1 tbsp flax meal combined with 3 tbsp of water)

Mushrooms (I used 5-6 large white ones)

1 onion

1 cup flat leaf parsley (chopped)

4 cups spinach/kale mix or just spinach (chopped)

1/4 cup ketchup (I try to buy ones without high fructose corn syrup)

2 tbsp Dijon mustard (I used Tabasco’s Spicy Brown mustard which is BOMB!)

1 tbsp Tomato Paste

Directions:

  1. Preheat the oven to 400 degrees F.  In a small bowl combine the flax meal and water and set aside to thicken.
  2. Chop up the onion and mushrooms and sautée in a pan until the onions are translucent.
  3. Measure out one cup of parsley and four cups of spinach and then chop them up throughly.
  4. In a large bowl combine the Beyond Burgers, spinach, parsley, bread crumbs, mustard, tomato paste, flax egg, ketchup, mushrooms and onion mix, and ½ teaspoon each salt and pepper
  5. Transfer the mixture to muffin pans.  Depending on your pan, you may need to spray it with non-stick spray.  I always do just for good measure.  Fill the muffins up to the top, they don’t spill over so make them full as you like.  It should make about 15-16 muffins.  More or less depending on how big your onion/mushroom mix is.
  6. Bake for 30-35 minutes.  Once the top is nice and browned is when they’re done.
  7. Enjoy!

PS:  I guarantee you can use these Beyond Burgers in your mom’s meatloaf recipe and it would be delicious.

 

 

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