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5 de 10 votos

Vegan meatball sub

This recipe for vegan meatball sub is very easy to preapre. The meatless meatballs are made with lentils. The sauce is perfect for this sandwich, past or as a base for a soup.
10 minutes
20 minutes
0 minutes
30 minutes
6 people
Calories: 404kcal

Ingredients

Meatballs

  • 2 cups cooked lentils see notes on how to cook them
  • 1/2 cup onion, roughly chopped can be sauteed if you do not like it raw
  • 3-4 garlic cloves, roughly chopped roughly chopped
  • 2 tablespoons ground flax seeds
  • 1/3 cup cashews raw
  • 1/2 tablespoon fresh thyme or 1/2 teaspoon if dry
  • 1/2 teaspoon seeds fennel *optional
  • lemon zest
  • a good pinch of salt

Italian tomato sauce

  • 1/4 cup finely chopped onion
  • 1 clove garlic, sliced
  • 1-2 tablespoons olive oil enough to cover the bottom of the pot that you will use
  • 1 28 oz canned tomato
  • salt

For the sandwich

  • 1 baguette cut in 4 pieces and each piece in half
  • basil leaves
  • 8 oz cheese (any type that melts)

Instructions

  • Pre-heat the oven to 350ºF
  • Put the ingredients in the food processor and pulse several times until everything is well integrated.
  • Shape the meatballs and put them on a baking sheet.
  • Leave them in the oven for about 10 min. Turn the baking sheet and leave it for 5-10min more. Be careful not dry them out.

For the tomato sauce

  • Put the olive oil in a thick-bottomed pot.
  • Put the onion with a pinch of salt and cook for five min without browning.
  • Then add the garlic for about 2 minutes until it cooks.
  • Add the tomato, a pinch of salt and leave it uncovered for about 15min.

Vegan meatball sub

  • Cut your baguette into three or four pieces, slice in half and place two or three meatballs. Bathe with one or two tablespoons of homemade tomato sauce. Cover with mozzarella or other cheese that melts. Place in the oven until the cheese melts, finish with basil leaves.

Notes

  • For every cup of dry lentils, you will get about 2 cups of cooked lentils.
  • To cook them, put a cup of dried lentils with two cups of water and simmer until cooked. They should be soft, but they should hold their shape.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 58g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 393mg | Potassium: 608mg | Fiber: 11g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 7mg
Course: Main Course
Cuisine: Vegan Italian
Diet: Vegan
Keyword: meat-less meatballs, plantbased meatballs
Author: Alejandra Graf
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