“Pretty enough for the girliest of girls, but meaty enough for a man.”
These come from “peasandthankyou.com”, a great vegan website! We really enjoyed them and they were easy to make, however next time we will try to use half lentils or other bean with only one can of pinto beans. Also, they are much more flavorful the next day! We prefer sliced Greek olives on top as they add a wonderful strong flavor and because we just love them ☺.
1/2 cup marinara sauce, jarred or homemade, divided
1/4 c. flax seed, ground
Two 14 oz cans pinto beans, drained and rinsed
1/2 of a large onion, chopped
3/4 c. oats
1 t. minced garlic
1T. Worcestershire sauce
2 t. olive oil
2 T. nutritional yeast
1/2 t. dried oregano
1 t. dried parsley
1/2 t. salt
1/4 t. cracked black pepper
One 5 oz. can of sliced olives (optional)
Directions
Preheat oven to 400 degrees. In a small bowl, combine 1/4 c. of the marinara sauce and the ground flax. Stir to combine and set aside to thicken.
In a large bowl, mash pinto beans with a fork or potato masher.
Do not over mash, we aren’t looking for refried beans, but a nice chunky texture.
Add onion, oats, garlic, Worcestershire, olive oil, nutritional yeast, oregano, parsley, salt and pepper. Stir to combine.
Add in marinara flax mixture and stir until fully incorporated. Scoop bean mixture into a muffin tin that has been lightly greased or sprayed with cooking spray.
Bake for 15-17 minutes, until edges are starting to brown. Top each muffin with a spoonful of marinara and a few sliced olives. Return to oven for another 10-12 minutes, until muffins are firm and set. Allow muffins to cool for several minutes, as they will firm up even more, before serving. (Serves 4)
Serve with extra marinara, fresh or frozen cooked green beans or fresh veggies, and/or sweet potato fries.
Submitted by: Becky Clements
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