Vegan “Meatball” Submarine Sandwich Recipe

Vegan Meatball Submarine Sandwich Recipe
Vegan meatball submarine sandwich. Photo: Lauren Short.

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.

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