Vegan Italian Meatloaf Cups PT45M https://img3.recipesrun.com/201907/2019/1022/bc/4/473219/300x200x90.jpg Vegan Italian Meatloaf Cups- made with marinara and Italian herbs, these little cups are packed full of plant protein and are super easy to make! These vegan meatloaf cups are actually very similar to a lentil loaf but they’re made with pinto beans and are cooked in a muffin tin instead of a loaf pan. Obviously a loaf pan is easier to clean, however, the muffin tin offers a texture advantage since it’s able to cook each portion individually. That means they not only hold together better and are also less likely to be mushy inside. 12 servings Ingredients: 1/2 tsp. pepper 1/2 tsp. salt 1 tsp. dried parsley 1 tsp. dried oregano 3/4 cup marinara sauce, divided 1/4 cup chickpea flour 2 tbsp. nutritional yeast 1 tbsp. vegan Worcestershire sauce 3 cloves garlic 1/2 cup rolled oats 1/2 large onion, finely chopped 2 cans pinto beans, drained and rinsed
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Vegan Italian Meatloaf Cups

Vegan Italian Meatloaf Cups- made with marinara and Italian herbs, these little cups are packed full of plant protein and are super easy to make! These vegan meatloaf cups are actually very similar to a lentil loaf but they’re made with pinto beans and are cooked in a muffin tin instead of a loaf pan. Obviously a loaf pan is easier to clean, however, the muffin tin offers a texture advantage since it’s able to cook each portion individually. That means they not only hold together better and are also less likely to be mushy inside.
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Vegan Italian Meatloaf Cups
    01 Information
    • Grade easy
    • Serving 12 servings
    • Prep Time 15 Mins
    • Cook Time 30 Mins
    • Total Time 45 Mins
    02 Ingredients
      • 1/2 tsp. pepper
      • 1/2 tsp. salt
      • 1 tsp. dried parsley
      • 1 tsp. dried oregano
      • 3/4 cup marinara sauce, divided
      • 1/4 cup chickpea flour
      • 2 tbsp. nutritional yeast
      • 1 tbsp. vegan Worcestershire sauce
      • 3 cloves garlic
      • 1/2 cup rolled oats
      • 1/2 large onion, finely chopped
      • 2 cans pinto beans, drained and rinsed
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    03 Method
    • Step 1
      Preheat oven to 400 degrees F. In a large bowl, mash pinto beans with a fork or potato masher. Careful not to over mash, we aren’t looking for refried beans, but a nice chunky texture.
    • Step 2
      To the bowl, add finely chopped onion, oats, minced garlic, vegan Worcestershire, nutritional yeast, chickpea flour, 1/4 cup marinara, oregano, parsley, salt and pepper. Stir to combine.
    • Step 3
      Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray. Bake for 15-17 minutes, until edges, are starting to brown.
    • Step 4
      Top each muffin with a spoonful of marinara then return to oven for another 10-12 minutes, until muffins are firm and set. Allow cooling for several minutes, as they will firm up even more, before serving.
    04 Author
    Tracy Tracy
    75 Recipes
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