1/2 sweet onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 stalks celery, diced
1 package extra firm tofu, drained
2 1/2 cups cooked lentils
1 1/4 cups instant oats
1/4 cup ketchup
2 tablespoons brown mustard
1 1/2 teaspoons vegan Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
pinch cayenne

Topping: 5 cups warm mashed potatoes (see below)*

Instructions

Preheat oven to 350 degrees. Have ready 2 muffin pans, lined with parchment paper liners.

Heat a large nonstick skillet (my favorite is Scanpan) over high heat. Add the onion, peppers, and celery, and steam sauté until soft and caramelized, adding a little water as needed to prevent sticking to the pan.

Meanwhile, in a large mixing bowl, mash tofu. Once the vegetables are soft, add them to the bowl, along with all the other ingredients, except the mashed potatoes. Stir ingredients together, combining very well.

Carefully spoon mixture evenly into muffin cups. Bake meatloaf cups 35 to 45 minutes, or until a toothpick comes out clean.

While the meatloaf cups are baking, prepare mashed potatoes.*

Once the meatloaf cups are done, remove from oven. Top each one with warm mashed potatoes (about 1/4 cup per meatloaf cupcake). Serve immediately.

* Mashed Potatoes

4 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper

To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.

(Inspired by Italian Meatloaf Cupcakes from That Was Vegan?)

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen