Vegan Italian Meatloaf Cups
Servings: 12 cups
Ingredients
- 2 14-ounce cans pinto beans, drained and rinsed
- 1/2 large onion finely chopped
- 1/2 cup cup rolled oats
- 3 garlic cloves minced
- 1 tablespoon vegan worcestershire sauce*
- 2 tablespoons nutritional yeast**
- 1/4 cup chickpea flour or oat flour
- 1/4 cup + 1/2 cup marinara sauce divided
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon salt & pepper
Instructions
- Preheat oven to 400 degrees. 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.
- 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.
- 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. Top each muffin with a spoonful of marinara then return to oven for another 10-12 minutes, until muffins are firm and set. Allow to cool for several minutes, as they will firm up even more, before serving.
Notes
*Annie's makes a delicious vegan worcestershire sauce. I have made them without the worcestershire and they are still good but I would include it for best results.
**The nutritional yeast offers a slightly cheesy flavor but I know not everyone likes it. If you want to leave it out, replace it with extra chickpea flour and maybe add another teaspoon of worcestershire for flavor.
I would recommend waiting to add the marinara to the cups that you plan to freeze. Allow them to cool to room temperature, seal in an airtight container then defrost and reheat with marinara in the oven (at 350°F for about 10-15 mins) when ready to serve.