Vegan Meatball Sub
By: Lauren Short
Published: Saturday, September 10, 2016 - 8:05am

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) tbsp Nutritional Yeast
1 tbsp Dried Oregano
500 g Mushrooms
1 can White Beans
120 g Vital Wheat Gluten (seitan powder)
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.

About

This delicious vegan meatball sub uses mushrooms as a base for a hearty, satisfying sandwich.
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.