1/4 cup onion, diced
1/4 cup green pepper, diced
8 ounces vegan crumbles
8 ounces tomato sauce
1 teaspoon mustard
1 tablespoon brown sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder or 1 clove garlic, minced
1 tube (8-10) vegan biscuits
1/3 cup vegan cheese (I use Dayia), divided
1. Preheat oven to 400 degrees F. Saute onion and green pepper until tender.
2. Add veggie crumbles, tomato sauce, mustard, brown sugar, salt, pepper, and garlic to pot. Let simmer for 3-5 minutes.
3. In a nongreased cupcake/muffin pan, press each biscuit dough up the sides of each muffin cup, to the top.
4. Spoon meat mixture into cups evenly. Top with cheese and put in oven. Bake 10-15 minutes, or until golden brown.
Source of recipe: My dad made this when I was younger; modified it to a vegan recipe.