This delicious meat-free ‘meatball’ sub uses mushrooms as a base for a hearty, satisfying vegan sandwich that will curb all your cravings!
Sometimes, you just crave a good sandwich right? And let’s be honest, vegan sandwiches are not that interesting most of the time. They aren’t often the easiest to find out and about, so making your own is a good option. This vegan meatball sub is so filling and full of flavour, you certainly won’t be craving something else for lunch a few hours later.
The meatballs are based around mushrooms, which when grilled shrink down, intensifying their flavour. They have a deep, meaty flavour anyway, which makes them perfect for a meatball. The other key thing is all the herbs included, my ex-carnivore husband LOVED these meatballs, and noticed that most of the signature flavour that you expect from meatballs actually comes from the herbs used.
By filling them with lots of fresh basil and oregano, all those wonderful flavours are kept, and you end up with the PERFECT vegan meatball sub!
The last thing to do slather it with delicious arrabbiata sauce, some of the best vegan mayonaisse, some greens and enjoy!
Mushroom ‘Meatball’ Sub
This delicious mushroom meatball sub uses mushrooms as a base for a hearty, satisfying vegan sandwich that will curb all your cravings!
Servings: 32 Meatballs
Prevent your screen from going dark
- 2 tbsp olive oil
- 3 cloves garlic
- 20 g Fresh Basil Leaves
- 2-3 tbsp Breadcrumbs plus more for rolling
- 11-12 Sun Dried Tomatoes
- 3 tbsp Nutritional Yeast
- 1 tbsp Dried Oregano
- 500 g Mushrooms
- 1 can White Beans
- 120 g Vital Wheat Gluten (seitan powder)
For the Sub
- 1 Baguette
- 3 tbsp Arrabbiata Sauce
- 1 tbsp Vegan Mayonaisse
- Greens of your choice
Mince the garlic and fry with the olive oil in a large frying pan for 2 minutes, until golden. Add the mushrooms and continue to fry until they become golden brown as well.
Add the mixture to a food processor and add all the other ingredients for the meatballs except the vital wheat gluten. Pulse until everything broken down but still a little chunky.
Add the vital wheat gluten in 2 batches, pulsing until it comes together. It should form a ball of dough once you have added it all.
Roll the mixture in tablespoon sized balls, and roll each ball in more breadcrums. Place them on a flat baking sheet covered with parchment paper. Bake at 180°C for 20-25 minutes. Allow to cool
When ready, assemble your sub sandwich with a few meatballs, some arrabbiata sauce, vegan mayonaisse and some greens.
Meatballs will keep in the fridge in an airtight container for up to 1 week. Reheat in the oven at 180°C for 15 minutes when ready to use.