4 Ener-G "eggs" (6 teaspoons of powder mixed with enough water to dissolve)
3/4 cup soymilk
1 cup shredded mozzarella vegan cheese (highly suggest that you use Daiya)
3/4 cup quick oats
1 medium onion, chopped
1 medium carrot, shredded
1 bag vegan burger crumbles, thawed (I use Boca)
2/3 cup natural ketchup
2 tablespoons brown sugar
1 1/2 teaspoons prepared mustard
1. Preheat oven to 350 degrees F. Spray muffin pan.
2. In a large bowl, whisk "eggs" and soymilk. Stir in cheese, oats, onion, and carrot.
3. Stir in boca crumbles (easier if you use your hands). Take the mixture and press into muffin pans evenly. Make sure you press pretty hard or they will crumble when you go to serve them.
4. In a small bowl, mix ketcup, sugar, and mustard and spread over the mini-loaves. Bake for 30 minutes.
Enjoy. These will crumble pretty easily so be careful when taking them from the pan! If made with daiya and light (silk) soymilk the calorie count is around 125 calories per mini- loaf, and 2.5 grams of fat.
Source of recipe: Modified a recipe from a cooking magazine.