Vegan Italian Meatloaf Cupcakes

Vegan Italian Meatloaf Cupcakes in the manner of Red terror Pepper, Green clock radio Pepper, Celery, Sweet Onion, resolved definite Tofu, Lentils, Instant Oats, Mustard, Ketchup, Garlic Powder, Oregano, Parsley, Rosemary, Marjoram, Thyme, Basil, Crushed Red Pepper Flakes, Ketchup, Mashed Potatoes

The ingredient of Vegan Italian Meatloaf Cupcakes

• 1 2 red danger signal pepper finely chopped but not quite diced
• 1 2 green anxiety pepper finely chopped but not quite diced
• 2 stalks celery sliced in half lengthwise subsequently next sliced across
• 1 2 sweet onion diced
• 14 ounces final tofu container drained but not pressed
• 2 1 2 cups lentils cooked i used a mixture combination of green and red but brown would proceed serious as well
• 1 1 4 cups instant oats
• 2 tablespoons mustard beer
• 2 tablespoons ketchup
• 1 2 teaspoon garlic powder
• 1 tablespoon oregano
• 1 2 teaspoon parsley
• 3 4 teaspoon rosemary
• 1 2 teaspoon marjoram
• 3 4 teaspoon thyme
• 3 4 teaspoon basil
• crushed red pepper flakes couple shakes
• ketchup for topping
• 5 cups mashed potatoes warm made similar to non dairy milk butter and cheese this will find the money for you acceptable for 4 tablespoons not far off from each cupcake

Nutritions of Vegan Italian Meatloaf Cupcakes

calories: nutritioninformation
carbohydrateContent: 210 calories
cholesterolContent: 31 grams
fatContent: 5 milligrams
fiberContent: 5 grams
proteinContent: 11 grams
saturatedFatContent: 12 grams
sodiumContent: 2 grams
sugarContent: 250 milligrams
: 3 grams

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