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Enjoy a delicious and hearty vegan meatball sub featuring homemade plant-based meatballs simmered in a rich tomato sauce, topped with melted vegan cheese and fresh basil, all served in a crusty sub roll.
Total Time
50 mins
Servings
2
Calories
1242
Difficulty
medium
diced
washed and sliced
divided for frying and sautéing
minced
divided, or to taste
or to taste
diced
finely chopped, e.g., Scotch Bonnet
or baguette
chopped, for garnish
Dice 1 medium white onion and wash 200 grams of mushrooms.
Slice the 200 grams of washed mushrooms.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the diced white onion to the pan and sauté until softened, about 3-5 minutes.
Add the sliced mushrooms to the pan with the onions and continue to sauté until they are browned and tender, about 5-7 minutes.
Transfer the sautéed onion and mushroom mixture to a food processor. Add 2 cups of cooked quinoa, 1 teaspoon of turmeric powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 tablespoon of dried mixed herbs, and 0.5 cup of breadcrumbs.
Process the mixture until it forms a cohesive, moldable dough-like consistency.
Take small portions of the mixture and roll them into uniform meatballs.
Heat 2 tablespoons of olive oil in the same pan over medium-high heat. Carefully add the vegan meatballs and fry them until golden brown and crispy on all sides, about 8-10 minutes.
Remove the fried meatballs from the pan and set aside.
In the same pan, add 1 diced red onion, 3 minced garlic cloves, and 1 finely chopped small chili. Sauté until fragrant and softened, about 3-5 minutes.
Stir in 2 tablespoons of tomato paste and 400 grams of canned chopped tomatoes. Mix well.
Season the sauce with an additional 1 teaspoon of salt and any remaining dried herbs or spices to taste. Stir thoroughly.
Pour in 0.5 cup of vegetable broth and bring the sauce to a simmer.
Gently add the fried vegan meatballs to the simmering tomato sauce, ensuring they are coated. Let them simmer in the sauce for 5-7 minutes to absorb the flavors.
Prepare 2 sub rolls by slicing them lengthwise. Spread a layer of the tomato sauce on the bottom half of each roll, then arrange the vegan meatballs on top.
Place 3 vegan cheese slices over the meatballs on each sub roll. Use a kitchen torch to melt the cheese until bubbly and slightly browned.
Garnish the vegan meatball subs with fresh chopped basil and serve immediately.
diced
washed and sliced
divided for frying and sautéing
minced
divided, or to taste
or to taste
diced
finely chopped, e.g., Scotch Bonnet
or baguette
chopped, for garnish
Dice 1 medium white onion and wash 200 grams of mushrooms.
Slice the 200 grams of washed mushrooms.
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the diced white onion to the pan and sauté until softened, about 3-5 minutes.
Add the sliced mushrooms to the pan with the onions and continue to sauté until they are browned and tender, about 5-7 minutes.
Transfer the sautéed onion and mushroom mixture to a food processor. Add 2 cups of cooked quinoa, 1 teaspoon of turmeric powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 tablespoon of dried mixed herbs, and 0.5 cup of breadcrumbs.
Process the mixture until it forms a cohesive, moldable dough-like consistency.
Take small portions of the mixture and roll them into uniform meatballs.
Heat 2 tablespoons of olive oil in the same pan over medium-high heat. Carefully add the vegan meatballs and fry them until golden brown and crispy on all sides, about 8-10 minutes.
Remove the fried meatballs from the pan and set aside.
In the same pan, add 1 diced red onion, 3 minced garlic cloves, and 1 finely chopped small chili. Sauté until fragrant and softened, about 3-5 minutes.
Stir in 2 tablespoons of tomato paste and 400 grams of canned chopped tomatoes. Mix well.
Season the sauce with an additional 1 teaspoon of salt and any remaining dried herbs or spices to taste. Stir thoroughly.
Pour in 0.5 cup of vegetable broth and bring the sauce to a simmer.
Gently add the fried vegan meatballs to the simmering tomato sauce, ensuring they are coated. Let them simmer in the sauce for 5-7 minutes to absorb the flavors.
Prepare 2 sub rolls by slicing them lengthwise. Spread a layer of the tomato sauce on the bottom half of each roll, then arrange the vegan meatballs on top.
Place 3 vegan cheese slices over the meatballs on each sub roll. Use a kitchen torch to melt the cheese until bubbly and slightly browned.
Garnish the vegan meatball subs with fresh chopped basil and serve immediately.
Per serving (2 servings)
Calories
1242
Daily Value
62%
Dietary Information
Per serving (2 servings)
Calories
1242
Daily Value
62%
Dietary Information
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.