VEGAN MEATLOAF MUFFINS
Italian
meatloaf muffins made with… chickpeas! These individual portion mini meatloaves
are totally vegan, damn easy to prepare and filled with spicy Italian flavors.
Prepare a batch tonight!
Ingredients
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 2 Tablespoons ketchup
- 1 Tablespoon Italian Seasoning
- 4 Tablespoons water
- 3 cloves garlic, minced
- salt, to taste
- 1/2 cup diced onion
- 1 Tablespoons Dijon mustard
- pepper, to taste
- 3 cups cooked lentils
- 1 Tablespoon ground flax seeds
- 1 cup panko breadcrumbs, (gluten-free, if desired)
- 1/4 cup ketchup
- 1 teaspoon balsamic vinegar
Instructions
First, preheat
the oven to 350 degrees F.
Then, combine
ground flax seeds and water in a small bowl and set aside.
Fry the
onion in a little water over medium heat until it is soft and slightly
translucent.
Add the
garlic and sauté for 30 seconds.
Add the
celery and carrots and sauté for a few minutes until they soften.
Add a little
water if the pan seems dry.
Transfer the
cooked vegetables to a large mixing bowl. Add the cooked lentils, Italian
seasoning, 2 tablespoons of ketchup, Dijon mustard, panko breadcrumbs, flaxseed
mixture and salt and pepper, to taste. Fold until well combined.
Fill the
muffin cups with the lentil mixture and pat them well.
In a small
bowl, combine 1/4 cup ketchup and balsamic vinegar. Brush each muffin with
lentil meatloaf with a little of the mixture.
Bake for 25
to 30 minutes.
Remove the
pan from the oven and let the muffins stand for 5 to 10 minutes. Remove and
serve carefully.
Happy
Cooking Time.
