Meatloaf Bites
Total time
30 minCook time
20 minPrep time
10 min
Ingredients
- 15 ounces kidney beans, drained
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp Italian seasoning
- 1 tbsp chili powder
- 3 tbsp ketchup
- 2 tbsp yellow mustard
- 1 tbsp vegan Worcestershire sauce
- 1 cup mixed frozen vegetables
- 6 tbsp instant oats
Instructions
Preheat oven to 350F. Line a muffin tin with paper liners or use nonstick. Mash beans in a bowl with fork or potato masher until well mashed. Add remaining ingredients, except oats, and stir to combine. Stir in oats. Spoon into muffin tin and pack down. Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools). Serve with ketchup, Quick Gravy (Happy Herbivore Light & Lean, pg. 188), etc.
Nutrition
Servings per batch: 8
- Calories: 101
- Fat: 1.70g
- Carbohydrate: 16.90g
- Dietary Fiber: 6.50g
- Sugars: 3g
- Protein: 5.80g
Total time
30 minCook time
20 minPrep time
10 min
Ingredients
-
15
ounces
kidney beans, drained
-
1
tbsp
onion powder
-
1
tbsp
garlic powder
-
1
tbsp
Italian seasoning
-
1
tbsp
chili powder
-
3
tbsp
ketchup
-
2
tbsp
yellow mustard
-
1
tbsp
vegan Worcestershire sauce
-
1
cup
mixed frozen vegetables
-
6
tbsp
instant oats
Instructions
Preheat oven to 350F. Line a muffin tin with paper liners or use nonstick. Mash beans in a bowl with fork or potato masher until well mashed. Add remaining ingredients, except oats, and stir to combine. Stir in oats. Spoon into muffin tin and pack down. Bake for 20 minutes until crisp on the outside and fairly firm to the touch (firms a bit as it cools). Serve with ketchup, Quick Gravy (Happy Herbivore Light & Lean, pg. 188), etc.
Nutrition
Servings per batch: 8
- Calories: 101
- Fat: 1.70g
- Carbohydrate: 16.90g
- Dietary Fiber: 6.50g
- Sugars: 3g
- Protein: 5.80g
