Vegan “Meatball” Submarine Sandwich Recipe

Can you enjoy a meatball sub and still be vegan? With this recipe, you can!

Ingredients

For the Meatballs

• 2 tbsp olive oil
• 3 cloves garlic
• 20 g fresh basil leaves
• 2-3 tbsp breadcrumbs plus more for rolling
• 11-12 sun dried tomatoes
• 2 tbsp olive oil

For the Meatballs

• 2 tbsps olive oil
• 3 cloves garlic
• 20 g fresh basil leaves
• 2-3 tbsp breadcrumbs plus more for rolling
• 11-12 sun dried tomatoes
• 3 tbsp nutritional yeast
• 1 tbsp dried oregano
• 500 g mushrooms
• 1 can white beans
• 120 g vital wheat gluten (seitan powder)
• Nutritional yeast
• 1 tbsp dried oregano
• 500 g mushrooms 

For the Sub

• 1 baguette
• 3 tbsp arrabbiata sauce
• 1 tbsp vegan mayonaisse
• Greens of your choice

Preparation

1. Mince the garlic and fry with the olive oil in a large frying pan for 2 minutes, until golden. Add the mushrooms and continue to fry until they become golden brown as well.
2. Add the mixture to a food processor and add all the other ingredients for the meatballs except the vital wheat gluten. Pulse until everything broken down but still a little chunky.
3. Add the vital wheat gluten in 2 batches, pulsing until it comes together. It should form a ball of dough once you have added it all.
4. Roll the mixture in tablespoon sized balls, and roll each ball in more breadcrums. Place them on a flat baking sheet covered with parchment paper. Bake at 180°C for 20-25 minutes. Allow to cool
5. When ready, assemble your sub sandwich with a few meatballs, some arrabbiata sauce, vegan mayonaisse and some greens.

The meatballs will keep in the fridge in an airtight container for up to 1 week. Reheat in the oven at 180°C for 15 minutes when ready to use.

This recipe is courtesy of Lauren Short, founder of Lauren Caris Cooks, via Foodista.com, the cooking encyclopedia that everyone can edit.