This weather has been so bipolar lately, I never know how to plan! With recent temperatures in the high 70's and low 80's just two weeks ago, I was ready to start preparing the chilled fruit salads and bbq kabobs. However, mother nature had different plans. We still find ourselves building fires almost every night, and making hot soups just to keep us warm. So, why not whip up some deliciously warm and toasty meatball subs.
Now, usually I like to find a recipe on Pinterest to roughly follow, and then make them my own. However, I'm proud to say that this one is ALL MINE. Vegan, plant-based, and 100% delicious.
Ingredients| Vegan Meatball Subs
1 container (8 oz.) baby portabella mushrooms
2 tsbp. tomato paste
1 medium yellow onion (chopped)
1/4 cup vital wheat gluten
1 tsp. italian seasonings
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1/4 tsp. black pepper
1/4 tsp. sea salt
3 tbsp. minced garlic
1/4 cup vegan breadcrumbs
Sub rolls
Marinara (vegan jar sauce or homemade)
Directions
Rinse mushrooms and place in blender with chopped onion. Pulse until crumbly. Place in medium sized bowl and set aside.
Add italian seasonings, oregano, salt, pepper, garlic, rosemary, and thyme. Mix well.
Place tomato paste in cast iron skillet with mushroom and onion mixture. Sautè until browned.
Add mixture back to the medium sized bowl and allow to cool for a few minutes. After mixture has cooled, add vital wheat gluten and breadcrumbs and combine.
Preheat oven to 350 degrees farenheight.
Roll mushroom mixture into small meatball-sized balls. Place on cookie sheet and bake for 25 minutes (flipping halfway).
Serve on toasted sub rolls and top with warm/heated marinara sauce. If you want to get fancy, top with vegan mozarella or Follow Your Heart Parmasean cheese.
Try and let me know how it turns out for you!
Hope you all did something fun this Sunday!