It’s been cupcakes galore around here lately. With a fridge full of leftover veggies and cheezy sauce to use up, I made savory cupcakes. For being a non-baker, I’m getting a lot of mileage out of that muffin pan.
A variation of the Vegetable Lasagna Cupcakes, the cheezy sauce replaces the tomato sauce. Swap out the tofu ricotta for any veggies that go well with cheese such as broccoli, green beans, carrots, peas, and/or red potatoes.
I also tossed in some leftover Gardein chicken but tofu would work too or just have all vegetables. Assemble and after 10 minutes in the oven, you’re done.
Top with an optional “frosting” of mashed sweet potatoes and garnish with whatever herb, I had parsely but chives would have been good too.
Savory Cheezy Cupcakes
24 wonton wrappers
1 cup of your favorite non-dairy “cheese” sauce
A few sprigs of fresh parsley chopped, for garnish
About 2 cups of any combination of cooked vegetables, such as broccoli, green beans, carrots, red potatoes, green peas or celery
2 5/8 ounces veggie chicken such as Gardein, chopped
If you’re using already cooked vegetables, just chop up and set aside (I usually have some combination of leftover cooked vegetables and vegetables nearly past their prime waiting to be cooked and put out of their misery).
For raw vegetables, chop up and then heat a sauté pan to hot. Add a little bit of oil and swirl to coat. Add the vegetables and cook until tender. Add a little water if the pan appears to be too dry. Place in a bowl and set aside.
Mashed Sweet Potato Frosting (optional)
1 medium size sweet potato, peeled and chopped
Heat a pot of water to boil. Add the sweet potato pieces and cook until tender, about 15 to 20 minutes. Drain and put through a potato ricer. Add the non-dairy milk a bit at a time and blend until it’s the desired texture. Set aside.
Preheat the oven to 375 degrees.
Lightly coat a 12 cup muffin pan with oil. Layer a wonton wrapper in each cup, gently pressing down on the bottom and up the sides of the cup.
Divide the filling in half. Using the first half, distribute evenly on top of each wrapper. Layer the veggie chicken using the same distribution method. Top with the cheese sauce.
Place a wonton wrapper on top but going in the opposite direction. Repeat the layers of vegetable filling, veggie chicken and cheese sauce on the very top.
Bake for 10 – 15 minutes until the wonton wrappers are golden. Let cool in the pan for a few minutes before serving. To serve, pipe the mashed sweet potatoes on top if using and garnish with the parsley.
Vegan Desserts Cookbook Giveaway
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