Vegan Meatball Subs

Details

• Author: CuisineSavvy
• Cuisine: American
• Course: Main
• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Diet: Vegan, Gluten-Free
• Categories:#Vegan#GlutenFree#Sandwich#ComfortFood#Spicy#Umami

Nutritional Values

These vegan meatball subs are rich in plant-based protein, healthy fats, and umami flavor from nori, miso, and smoked vegan cheese. The garlic miso paste adds a delicious depth of flavor, while the use of gluten-free buns makes this dish suitable for those with gluten intolerance. The addition of turmeric and cumin provides anti-inflammatory benefits, and the sofrito base boosts the antioxidant content.

Nutrient	Amount	% Daily Value
Calories	340 kcal	--
Total Fat	14 g	18%
Sodium	600 mg	26%
Total Carbohydrate	48 g	17%
Dietary Fiber	9 g	32%
Total Sugars	6 g	--
Protein	15 g	30%

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Vegan Meatball Subs

Enhanced vegan meatball subs with umami-rich ingredients like nori, vegan Worcestershire sauce, smoked vegan cheese, and a flavorful garlic-miso paste toasted onto gluten-free buns for an extra layer of taste.

Ingredients
[ ] 1 tbsp ground flaxseed + 3 tbsp water
[ ] ½ cup chopped walnuts
[ ] 8 oz sliced mushrooms
[ ] 3 large cloves garlic
[ ] 1 tsp garlic granules
[ ] ½ medium onion, sliced
[ ] 1-15oz can pinto beans (any bean will work)
[ ] 1 tbsp Italian seasoning
[ ] 2 tbsp nutritional yeast
[ ] ¾ tsp salt
[ ] freshly ground black pepper
[ ] ¾ cup Italian-style breadcrumbs (gluten-free panko)
[ ] 1½ cups marinara sauce (plus more if desired)
[ ] 1 pkg Udi's gluten-free hot dog buns (6 buns)
[ ] 1 tsp red pepper flakes (optional for added heat)
[ ] 1 sheet nori, finely chopped
[ ] 1 tsp vegan Worcestershire sauce
[ ] ½ tsp cumin
[ ] ½ tsp turmeric
[ ] 1 small sofrito base (1 small bell pepper, 1 small tomato, ½ onion, 2 cloves garlic, sautéed and blended)
[ ] smoked vegan cheese slices (optional, for topping)
[ ] 3 tbsp olive oil
[ ] 1 tbsp white miso paste
[ ] 2 cloves garlic, minced
[ ] 1 tbsp fresh parsley, chopped
[ ] ½ tsp ground fennel seed
[ ] ¼ tsp black pepper.

Instructions
[ ] 1. Preheat your oven to 375°F (190°C).
[ ] 2. In a small bowl, mix the ground flaxseed and water, and set aside for 5 minutes to thicken.
[ ] 3. In a food processor, pulse the walnuts until finely chopped. Add the mushrooms, garlic, garlic granules, onion, and sofrito base, and pulse until finely chopped.
[ ] 4. Add the pinto beans, Italian seasoning, nutritional yeast, salt, pepper, cumin, turmeric, chopped nori, and vegan Worcestershire sauce. Pulse until combined but not completely smooth; you want some texture.
[ ] 5. Transfer the mixture to a bowl and stir in the breadcrumbs. Let the mixture sit for a few minutes to allow the breadcrumbs to absorb some moisture.
[ ] 6. Form the mixture into meatballs, about 1½ inches in diameter, and place them on a parchment-lined baking sheet.
[ ] 7. Bake for 25-30 minutes, or until the meatballs are firm and lightly browned, flipping halfway through.
[ ] 8. While the meatballs are baking, prepare the garlic miso paste by combining olive oil, white miso paste, minced garlic, chopped parsley, ground fennel seed, and black pepper in a small bowl.
[ ] 9. Slice the gluten-free buns and spread the garlic miso paste evenly on the inside of each bun. Place the buns on a baking sheet, cut side up, and toast in the oven for 5-7 minutes or until lightly golden and fragrant.
[ ] 10. Warm the marinara sauce in a saucepan over medium heat.
[ ] 11. Once the meatballs are done, gently toss them in the warmed marinara sauce.
[ ] 12. Place the sauced meatballs into the toasted buns, top with smoked vegan cheese slices, and place under a broiler for a minute or until the cheese is melted.
[ ] 13. Serve hot, optionally topped with additional red pepper flakes for extra spice.

https://www.cuisinesavvy.com/recipe/vegan-meatball-subs