Vegan meatball subs.


A quick and easy follow-up on what to do with my last recipe for vegan-friendly meatballs. This takes about five minutes to make up from start to finish. Add in some onions, spinach or arugula if you fancy.


This recipe uses up the remainder of the tomato paste from the meatball recipe (about 2-3 tbsp), Follow Your Heart mozzarella style shreds and sub buns.

Ingredients I
8 meatballs
2 sub buns
Marinara sauce (recipe below)
Mozzarella style shreds

Marinara Sauce
2-3 tbsp tomato paste
3/4 tsp oregano
3/4 tsp parsley
3/4 tsp basil
3/4 tsp coriander
Salt and pepper to taste
Hot water
Optional: hot pepper flakes

Method
In a cereal bowl, place the tomato paste and spices in, and mix well. Slowly add in hot water until you reach your desired consistency. I like mine a bit richer, so I added about 1/3 cup water.


Set your oven to Convection.  Split open a sub bun, place 4 meatballs down the centre of the bun, followed by marinara sauce, topped with cheese.

Keep in the oven until cheese and bun and toasty hot (or to your liking).

Top with a bit of basil.







1 comment

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