Marfigs' Munchies

Adventures in vegan eats and feats

Savoury streusel veggie cups

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I have to admit I am not entirely sure what I was thinking with these, but they are just delightful crumbly treats as a lovely side dish or for a snack pack at work. Also, since sweet streusel goodies are not always the best fuel, I figured savoury couldn’t hurt. Tasty much? Yum! Weird? Just slightly.

ramekincups

Before I prattle on with the ingredients let me just take a moment to wowza at how awesome my family is. My FIL went out and bought me my very own hand griller (the wire thing that you can stuff sandwiches, portabello mushrooms, and other delights into?). SQUEE! He said he realized I was getting grossed out by using the meat ones for veggie stuff, which is why I’ve been (hopefully) politely refusing grilled food of late, so now I have my very own one at their place for when we have barbecues! ❤ It’s stuff like that which really makes me mushy-hearted, because whatever goes on in life, there are people that are just sweet and really know how to make you feel less like a crazy person.

Ingredients (makes 12 muffins):

Base:

  • 3/4 cup oats, ground to a flour
  • 1 grated medium carrot
  • 1/4 cup cooked brown lentils
  • 1 TBSP salsa (my lentils were pretty dry – omit if they are squishy)
  • 2 TBSP tomato paste
  • Pinch salt
  • 1 vegan egg (I used powdered vegan egg)

Filling:

  • 2 medium zucchini, sliced roughly
  • 1.5 cup no-mayo coleslaw mix
  • 1/4 cup salsa
  • 1/4 cup lentils, cooked
  • 2 tsp onion powder
  • smoked paprika, white pepper
  • 5 peppadews

NOTE: These are very crumbly – if you want a firmer middle then add 2 TBSP tomato paste and only 1/8 cup salsa. Make sure to add more spices to compensate

Savoury streusel:

  • 3/4 cup cooked wholewheat couscous (quick cooking) OR sub with 1/4 cup oats and 1/4 cup almond flour for GF)
  • 1 TBSP oil of choice
  • herbs and spices of choice
  • 2 TBSP onion flakes
  • 1 TBSP nutritional yeast
  • Dry herbs (I used thyme) – lots and to taste
  • Spices of choice: I used paprika

Optional tahini drizzle:

  • 1 TBSP tahini
  • 1 TBSP apple cider vinegar
  • 2 TBSP lemon juice
  • 3 TBSP boiling water
  • Big splash of tabasco

How-to:

  1. Make your couscous according to instructions. Make your vegan egg and set aside
  2. Preheat the oven to 180C and spray a muffin tray.
  3. In a food processor, blend your base ingredients until combined (not mush).
  4. Spoon the base ingredients into your loaf pan and spread evenly with back of a spoon.
  5. Back to your food processor, quickly pulse your zucchini until it is broken down, then add rest of ingredients and pulse together until just combined. See note about consistency above.
  6. Spoon this on top of your base.
  7. In a small bowl, mix your couscous and oil with the flakes, nutritional yeast, and spices and herbs of choice.
  8. Sprinkle this on top evenly and pat it down with the back of the spoon. .
  9. Bake for 35-40 minutes – the top should be brown.
  10. Let cool slightly before slicing and serving with a big side salad and your sauce of choice. Oh yarr!

So yes. Crazy. crazy good.

spoonstreuselDid I weird myself out? Yes, completely, but I’m happy to report there were no casualties in this wacky experiment.

spoonstreuseltopIdeally I had wanted a tahini drizzle on top, but life got a bit hectic when I was making this – it was my amazing MIL’s birthday over the weekend, and so there was lots of baking and carrying on for her to be able to take some cake along to her one vegan work colleague. Still, any excuse to turn on the oven is much appreciated, so I was only too happy to use the excess heat to whip these up.

ramekincups2 ramekincups4

These would be awesome with some mushroom quinoa gravy, the tahini drizzle, or anything really – even plain with your coffee…gah getting so hungry!

Anyway, one of these is joining a happy team of roasted veggies and tahini drizzle for dinner tonight at my dad’s place. Three of his former colleagues from Italy are in town so we’re going over to socialize and be merry. It’s always so jarring to see people from one’s past (nearly 8 years later!) – I know for one I’m no longer a morose fake goth skulking around in black proclaiming I’m going to be a mortician (seriously), so I’m sure they’re going to get some surprises…especially my two awesome siblings! At some point in our lives it was just my dad and I travelling the world, so it’s amazing to use situations like these to take stock of where one is in life right now and be uber grateful for all one’s blessings. I scored big! 😀

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

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