Soak lentils and chickpeas overnight in the fridge to soften and break down outer membranes. The next day, strain lentils and chickpeas, then cook until soft (do not over-cook).

In heavy-bottom pot, heat olive oil over medium-high heat. Add roughly chopped onions and mushrooms. Sauté to release water. Cook about 8-10 minutes until browned.

Add garlic and tomato paste and stir for another 1-3 minutes. Add canned tomatoes, chopped tomatoes and vegetable stock. Season with salt and pepper.

Simmer sauce for 15-25 minutes to slightly build flavor and reduce. Note: This is a quick tomato sauce that should become fairly thick.

Use immersion blender or high-speed blender to puree sauce until smooth.

Return to pot (if using high-speed blender) season with fresh herbs, maple syrup, olive oil and salt and pepper.

In food processor, pulse walnuts, chickpeas and lentils until mostly ground up.

Use grater to shred mushrooms. Add to food processor and pulse to combine. Then, add apple sauce, prepared flax egg, tomato paste, nutritional yeast, plant-based parmesan, olive oil and oat milk. Process on low speed until meaty consistency forms.

Use spatula to transfer mixture to large bowl. Add remaining “meatball” ingredients and combine.

Use hands or ice cream scoop to measure out 2-oz. balls. Roll balls and transfer to parchment-paper-lined baking sheet. Refrigerate. Preheat oven to 420 degrees F.

Once preheated, bake “meatballs” until firm, about 10 minutes. Note: The “meatballs” may seem a bit dry – that’s OK!

In large pan, heat a small amount of oil over medium heat. Place balls onto pan to brown and crisp.

Pour in tomato sauce and simmer until sauce fully coats the balls.

Cut baguette to desired length, then split it in half but not all the way through (like a book).

Drizzle the inside with olive oil, then rub garlic clove onto bread.

Grill baguette, then rub garlic on once more.

Place baguette onto an oven-ready pan and stuff with “meatballs” and tomato sauce.

Add a slice of provolone cheese, then broil in the oven until cheese melts.

When ready, top with grilled mushroom, jalapenos, onions and basil and serve.