Vegan Italian Meatloaf Cupcakes

INGREDIENTS

1/2

red bell pepper, finely chopped (but not quite diced!)

1/2

green bell pepper, finely chopped (but not quite diced!)

stalks celery, sliced in half lengthwise, then sliced across

1/2

sweet onion, diced

14 oz

container firm tofu, drained but not pressed

2 1/2 cups

cooked lentils (I used a mix of green and red, but brown would work great as well)

1 1/4 cups

instant oats

2 tbsp

beer mustard

2 tbsp

ketchup

1/2 tsp

garlic powder

1 tbsp

oregano

1/2 tsp

parsley

3/4 tsp

rosemary

1/2 tsp

marjoram

3/4 tsp

thyme

3/4 tsp

basil

Couple shakes crushed red pepper flakes

Ketchup for topping

~5 cups warm mashed potatoes made with non-dairy milk, butter and cheese (this will give you enough for 4 tablespoons on each cupcake)