Vegan meatloaf cupcakes
- The Rainbow Team
- Mar 7, 2016
- 1 min read

Yields 18 A delightfully fun way to eat your (vegan) meatloaf!
Ingredients
1/2 red bell pepper, finely chopped (but not quite diced!) 1/2 green bell pepper, finely chopped (but not quite diced!) 2 stalks celery, sliced in half lengthwise, then sliced across 1/2 sweet onion, diced 14oz container firm tofu, drained but not pressed 2.5 cups cooked lentils (I used a mix of green and red, but brown would work great as well) 1 1/4 cups instant oats 2 tablespoons beer mustard 2 tablespoons ketchup 1/2 teaspoon garlic powder 1 tablespoon oregano 1/2 teaspoon parsley 3/4 teaspoon rosemary 1/2 teaspoon marjoram 3/4 teaspoon thyme 3/4 teaspoon basil Couple shakes crushed red pepper flakes Ketchup for topping ~5 cups warm mashed potatoes made with non-dairy milk, butter and cheese (this will give you enough for 4 tablespoons on each cupcake)
Instructions
Preheat oven to 350. Spray two muffin sheets (you'll need 18-20, total) with non-stick spray. Mash the tofu in in a large mixing bowl, then stir in all the other ingredients. Make sure everything is really well combined, then spoon the mixture into your muffin tins. Spoon a small amount of ketchup over the top, then bake for 35-45 minutes, or until a toothpick comes out clean. Top with the mashed potato "frosting" and serve immediately. Enjoy!
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