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Vegan Lasagna Cupcakes
A cute and crispy must-try recipe; cheesy vegan lasagna cupcakes made with simple ingredients and topped with Violife Grated. Absolutely delicious!
![prep time]()
Cooking time10 minutes![preparation time]()
Prep time10 minutes![servings]()
Servings12 portions
- 200 g Violife Cheddar Flavour block grated
- 1 kg baby potatoes
- 100 g margarine
- 2 garlic cloves sliced
- 1 tbsp thyme
- 1 tbsp rosemary
- chives
- 2 tbsp sweet paprika
- extra virgin olive oil
- salt & freshly ground pepper
- Preheat the oven at 200°C.
- In a large pot, bring salted water to a boil and parboil the potatoes until fork tender.
- Place in a lined baking tray and thread onto wooden skewers.
- Smash each potato until a little flatter and add some salt and fresh pepper.
- Brush with marinara sauce, sprinkle with Violife Mozzarella flavour and Tex-Mex flavour grated. Bake for 10-15 minutes at 200°C.
- Garnish with some chopped parsley leaves and serve!
