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Vegan Meatloaf Cupcakes
Ingredients
  • 3 cloves garlic, minced
  • 2 shallots, chopped
  • ¼ c. red bell pepper, finely chopped
  • 1 (8 0z) package tempeh, ground up in a food processor
  • ½ c. gluten-free oats
  • ⅓ c. sunflower seeds
  • ¼ c. fresh parsley, chopped
  • 3 Tbsp. (heaping) tomato paste
  • 2 Tbsp. vegan worcestershire sauce
  • 2 Tbsp. ground chia seed 6 Tbsp. warm water-set for 5 minutes until thick
  • 1 tsp. salt
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • subheading: FOR “KETCHUP”:
  • 2 Tbsp. tomato paste
  • 2 Tbsp. maple syrup
Steps
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