Vegan Meatloaf Cupcakes

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READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat your oven to 375 degrees. Grease a muffin pan.
  • In a small skillet, saute the garlic, shallots and bell pepper for 5 minutes until translucent and fragrant. Remove from the heat and allow to cool.
  • In a medium bowl, combine the ground tempeh, cooked veggies tomato paste, Worcestershire sauce, dried herbs and salt until well-mixed.
  • Add the chia "egg" and mix. Add the remainder: oats, sunflower seeds, and parsley.
  • Scoop the tempeh meat into each muffin cup and gently pat down with your hands. This should fill 10 of the spots in your muffin tin.
  • In a small bowl, whisk together the ingredients for the "ketchup." Lightly coat the tops of the meatloaf with this mixture.
  • Bake for 20-23 minutes or until fully cooked in the middle.
  • Allow to cool for 5 minutes before removing from the pan. Top with mashed potatoes.
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