I hope your day has or will go well today! Peace to you wherever you are reading this. I am having a good week. Trying to figure out how to shoot video while I make food. I see so many cool videos about that on youtube. However, I am not really a chef. I am just sharing recipes that I find on the internet and making them myself. This time I found this vegan meatball sub recipe from The Crunch Chronicles. A simple recipe which I found to be quite easy to make. I decided to make my own marinara because I noticed the ones in the store were full of sugar and sodium.
Vegan Meatball Subway Sandwich
I gathered all my ingredients. The marinara was simple. Some tomatoes, garlic, basil and salt. That took about 30 mins. I made the sauce while I made the “meatballs.”
- 1 tablespoons extra-virgin olive oil
- 3 cloves of garlic, minced
- 2 lbs fresh tomatoes
- A few basil leaves
- salt and pepper to taste
- Chop the tomatoes and add them to a food processor. Pulse the food processor until the tomatoes are broken down into a salsa-like texture (very small chunks).
- In the widest pan you have (avoid using a saucepan; see notes), warm the olive oil over medium heat.
- Add the garlic and cook for about a minute.
- Add the chopped tomato mixture and a generous pinch of salt; stir. Bring the mixture to a gentle boil, then reduce to a steady simmer. Do not cover.
- Take a sharp knife to score the stem of the basil sprig in a few places, without cutting all the way through. Place the basil sprig on top of the sauce and press it down.
- Continue cooking the sauce uncovered, stirring occasionally, for about 20 more minutes, or until thickened to your desired texture. You may notice that the marinara sauce looks pink at first, then eventually turns a brighter reddish orange as the tomatoes cook. Some of the oil will start to separate to the top. Cooking time will vary depending on the variety of tomatoes used, and will be longer if you don’t use a shallow, wide pan.
- Season the sauce to taste with additional salt. Leftovers, once cooled, can be stored in the refrigerator in a glass container for up to a week.
I was a little nervous about the meatballs, to be honest. I am still in awe of the many uses for chickpeas. I will have to show the recipes I have made with them. I don’t really post them here yet, but I definitely will in the future.
I baked the meatless meatballs for about 20 minutes while the sauce was being made, and then toasted the bread for a few minutes. I liked the sandwiches. They weren’t as yummy as I expected, only because of the marinara. Definitely, put more seasonings to your taste. I notice a lot of vegan food is like that. I like savoury food.
- 2 cups chickpeas (canned)
- 2.5 tablespoons ground flax seed
- 6 tablespoons water
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1/2 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- tablespoon fresh parsley
- 1/4 teaspoon oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon basil
- Drain the chickpeas & pinch the skin off as many as you have the patience for. Blend chickpeas in a food processor until broken down.
- Mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes.
- Mix together the chickpeas and flax seed
- Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add more oil or water. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking.
- Form the chickpea mixture into meatballs and place onto a greased baking dish.
- In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done!
Let me know if you have tried this!