Vegan Meatball Marinara Sub
Ingredients
Vegan Meatballs
- 150 g dehydrated soy protein mince You can get this in Tesco and other supermarkets near the uncooked bags of beans, pulses etc.
- 400 ml vegetable stock
- 1 Tbsp dark soy sauce
- 2 Tbsp tomato puree
- 50 g breadcrumbs
- 2 Tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp italian herbs You can get a herb mixture labelled as Italian Seasoning or similar, otherwise just use oregano
Marinara
- 400 g chopped tomatoes 1 can
- 1 Tbsp tomato puree
- 1/2 medium onion
- 2 cloves garlic
- 2 tsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp red chilli flakes optional
Servings: sandwiches
Instructions
Vegan Meatballs
- Add the soy protein to a bowl and pour over the stock. Allow to soak in for about 5 minutes. Add the tomato puree, soy sauce, breadcrumbs, nutritional yeast, onion powder, garlic powder and herbs and mix well by hand. Form into balls.
- Fry in a little olive oil for 10 minutes until browned and crispy.
Marinara
- Add the chopped tomatoes, tomato puree, onion, garlic, extra virgin olive oil, oregano and red chilli flake into a high speed blender and blend until smooth.
The Sandwich
- Slice a sub roll in half and lay down 2 slices of vegan cheese (like they do in Subway!). The cheese acts as a shield preventing the bread going soggy! Add the meatballs and a tablespoon of marinara per ball. Bake for 5-10 minutes until the bread starts to go crispy. Sprinkle over nutritional yeast and fresh parsley.
