Vegan Grilled “Meatball” Subs
- 1 ½ cup brown lentils (or green lentils, cooked)
- ½ cup chickpeas (cooked)
- 2 garlic cloves
- 2 Tbsp. chopped oregano
- 2 Tbsp. chopped parsley
- 1 Tbsp. tomato paste
- 2 diced shallots
- 2 Tbsp. olive oil
- 3 Tbsp. applesauce
- 1 flax egg (1 Tbsp. ground flax + 2 Tbsp. water)
- ¾ cup raw walnuts
- 1 Tbsp. smoked paprika
- ½ tsp. cumin
- ½ tsp. salt
- 1 tsp. chopped sage
- 1/3 cup nutritional yeast
- ¼ cup oat milk
- ¼ cup plant-based parmesan
- 1 cup grated mushrooms
- 1 ½ cups gluten-free bread crumbs
- 10 cipollini onions (roughly chopped)
- 10 cremini mushrooms
- 2 garlic cloves
- 2 Tbsp. tomato paste
- 4 oz. vegetable stock
- 8- oz. canned chopped tomatoes
- 8 oz. strained tomatoes
- 1 Tbsp. oregano
- 4 Tbsp. olive oil
- 6 Tbsp. maple syrup
- Salt & pepper (to taste)
- 1 baguette
- Drizzle olive oil
- 1 garlic clove
- Chopped basil
- Grilled mushrooms
- Grilled onions
- Grilled jalapenos
- Smoked plant-based provolone
“Meatballs” part I
- 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.
“Meatballs” part II
- 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.
- While this recipe makes 24 meatballs, keep in mind it serves four sandwiches. Store leftover meatballs for another time.
- The nutrition facts shown are slightly inaccurate since they account for all 24 meatballs, divided by four servings.
- Order the ingredients you need to make this recipe at Vitacost.com!