These festive, savory Vegan cupcakes appeal to the eyes and the taste buds, making them the perfect addition to any holiday feast!
Course Appetizer / Side
Cuisine North American
Prep Time 40 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 18Cupcakes
Ingredients
Vegan Stuffing:
0.5Loaf “O’Dough’s” Plain White BreadDiced
2Stalks Organic CeleryDiced
2Medium Organic CarrotsDiced
1Large Organic Onion
3ClovesOrganic GarlicMinced
0.5tbspFresh Organic ThymeMinced
1tbspFresh Organic RosemaryMinced
0.25CupOrganic Parsley
Sea Salt to Taste
Black Pepper to Taste
2Cups“Pacific” Organic Vegetable Broth
0.5CupOrganic Wild Rice + 1 Cup Water
2tbspExtra Virgin Olive Oil
Vegan Mashed Potatoes:
4Medium Organic Russet Potatoes
0.75CupOrganic Cashews
0.5CupWater
0.25CupNutritional Yeast
Sea Salt To Taste
Black Pepper To Taste
Decoration:
1Pack Vegan Gravy
0.25CupOrganic Chives
18Cranberries
Instructions
Stuffing:
Preheat oven to 400F.
Dice the white loaf, toss with a splash of olive oil and bake for 20 minutes (or until crispy and golden) on a parchment lined baking sheet.
Cook the wild rice covered, over low heat, for 30 minutes or until split and soft. Drain the water, rinse the rice and set aside.
In a large saute pan, over medium heat, cook the carrots, onion, celery, garlic, thyme and rosemary in olive oil with salt and pepper for 10-15 minutes. Set aside.
In a large bowl combine the toasted bread, sauteed veggies and herbs, cooked wild rice, fresh parsley and vegetable broth. Mix well and allow to sit for 15 minutes.
Preheat oven to 375F.
Pack the stuffing tightly into 18 cupcake molds and bake for 20-25 minutes. Allow to slightly cool and flip onto a cooling rack carefully.
Mash:
Boil and peel 4 medium russet potatoes.
Mash them using a hand masher or potato ricer and set aside.
In a high speed blender combine the rest of the ingredients and blend until smooth.
Pour blender contents into the potato bowl and mash together until fully combined.
Assembly:
Scoop mash potatoes on top of each of the stuffing cupcakes, drizzle with your favorite mushroom gravy and top with a cranberry. Enjoy warm!
Notes
Each "Stuffing" Serving Contains:80 calories; 2 g protein; 3 g total fat (0 g trans fat); 13 g total carbohydrates (3 g of sugar); 164 mg sodium (Without added salt - You control the sodium level!)Each "Mashed Potatoes" Serving Contains:56 calories; 2 g protein; 2 g total fat (0 g trans fat); 8 g total carbohydrates (1 g of sugar); 1 mg sodium (Without added salt - You control the sodium level!)