Plant Based Meatball Sub
(makes 12 to 14 meatballs)
Ingredients
1 can kidney beans, rinsed and drained
1 clove garlic, minced
1 small red onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon low sodium soy sauce
1 tablespoon tomato paste
½ cup rolled oats
½ cup mushrooms, small diced
1/3 cup sunflower seeds, raw
Sea salt and black pepper to taste
2 cups of your favorite peppers (green, red, yellow), thinly sliced
1 cp of your favorite onion, thinly sliced
Assembly
3 Italian sub rolls
2 cups of your favorite marina sauce
Microgreens
1 cup of your favorite cheese sauce
Directions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Meatballs: Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork.
3. In a medium pan, heat the vegetable broth and sauté the onions for 3 minutes. Add the minced garlic and the mushrooms and sauté for another 2 minutes.
4. Put the sunflower seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine well.
5. Add the sauteed ingredients to the mashed beans, and then add the spices, tomato paste, soy sauce, and oats. Season with salt and pepper. Form about 12-14 meatballs and then place on the lined baking sheet and bake for about 15 minutes or until the outsides become a light golden brown.
6. Vegetables: While the meatballs are baking, sauté the onions and peppers with vegetable broth, until al-dente, and then set aside.
7. Assembly: Serve the vegan meatballs on Italian sub rolls or baguette and top them with your favorite marinara, sauteed vegetables, drizzle of cheese sauce, and sprinkle them with fresh microgreens.
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