Vegan Italian Meatloaf Cups PT45M https://img3.recipesrun.com/201907/2019/1022/bc/4/473219/300x200x50.jpg 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

By Tracy

12 Person
45 Minutes
0 Calories
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.

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

Method

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    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.

Related Tags

Dinner Recipes
Italian Recipes
Easy Dinner Recipes
Meatloaf Recipes
Vegan Recipes
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    Vegan Italian Meatloaf Cups

    4.2

    ( By Tracy )

    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.
    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
    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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