Vegan Italian Meatloaf Muffins are a unique and delicious variation on traditional meatballs. They are plant based and full of flavor. My ingredients included chickpeas, fresh basil, panko bread crumbs, garlic, white onions and tomato paste to name a few. After baking the meatloaf muffins, I topped them off with a tasty tomato sauce and baked them about 5 to 10 minutes to seal in that delicious, mouth-watering flavor.
Vegan Greek Meatloaf Muffins
Ingredients:
1 14 oz. Can of chickpeas, rinsed and drained
1 Cup of panko bread crumbs
1 Medium celery, chopped
1 White onion, chopped
1 Garlic clove, minced
2 Tablespoons of tomato paste
2 Tablespoons of balsamic vinegar
2 Tablespoons nutritional yeast flakes
1 Tablespoon of Italian seasoning
1 1/2 Tablespoons of soy sauce
1 Egg Replacer or 1 Tablespoon of flaxseeds
Sauce:
1 Cup of canned tomato sauce
2 Tablespoons of tomato paste
1 Clove of garlic, minced
1/2 Tablespoon of fresh basil
1/2 Teaspoon of Italian seasoning
1/4 Teaspoon of Himalayan salt, according to your taste
Directions:
-Preheat the oven to 350F degrees and lightly oil a standard-size muffin pan.
-Use egg replacer according to directions on packaging, (Bob’s Red Mill) or a flaxseed egg.
-Place the chickpeas, panko, celery, onion, garlic, nutritional yeast, soy sauce, egg replacer, Italian seasoning, and black pepper into a food processor.
-Pulse until the ingredients are finely chopped and well mixed.
-Then divide the mixture among the oiled muffin cups, forming a dome at the top of each muffin. Bake the muffins for 25 minutes, then in a small sauce pot, add the sauce ingredients and simmer for a few minutes then set aside.
-After 25 minutes of baking, remove the muffins and cover the tops with a couple of spoonfuls of tomato sauce then return the muffins to the oven and bake for about 5 to 10 minutes until sauce is set and the muffins pull pull away from the sides of the pan slightly. Use a knife to loosen muffins from the pan then remove. Serve with quinoa and strings beans. Enjoy!
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