NEVER ENOUGH GARLIC

Vegan meatball subs made with crispy plant-based meatballs. Need we say more? How about loads of smokey vegan cheddar? And all of this on a bed of freshly baked bread and spicy, garlicky marinara sauce. If you're already drooling, you're going to need to make this recipe right now!

This recipe makes 4 vegan meatball subs.

For the bread, use 4 small to medium baguettes or see our All-Purpose Herb Bread recipe.

For the vegan cheddar, use your favourite vegan cheddar or make your own with our Smokey Vegan Cheddar recipe.

Ingredients for the Marinara Sauce:

• 500 g (17.6 oz) tomato passata
• 1 capsicum (or the leftover pieces of bell pepper from our Mini Vegan Flower Omelettes)
• 1 celery stalk  
• 12 cherry tomatoes
• 2 spring onions
• 6 cloves of garlic, crushed
• 1 tsp. paprika
• 0.5 tsp. garlic powder (or 1 clove of crushed garlic) 
• 0.5 tsp. onion powder
• 1 tsp. oregano, dried and crushed
• 1 tsp. ground pepper
• 0.5-1 tsp. chilli flakes (optional)
• 1 tsp. salt

Instructions:

1. Finely chop the capsicum/peppers, tomatoes, spring onions, and celery.
2. Toss them in a small pot with the garlic and spices.
3. Stir and let sautee for a few minutes. 
4. Add the tomato passata and bring to a boil. 
5. Using an immersion blender, blend the sauce into a cream-like consistency.
6. Let simmer on low heat until the sauce thickens. 
   
7. Remove from heat to assemble your meatball subs.

Ingredients for the Vegan Meatballs:

• 400 g (14 oz) of our MinceGreens
• 2 tsp. oregano, dried
• 1 tsp. thyme, dried
• 1 tbsp. dark soy sauce
• 1 tsp. Liquid Smoke
• 0.5 tsp. ground pepper
• 2 tbsp. olive oil

Instructions:

1. Taking about 1 tbsp. of the MinceGreens dough at a time, make 12 meatballs by rolling the dough into a ball between your palms.
2. In a large pan greased with olive oil, fry the meatballs until crispy. Keep turning them over until all the sides are browned.
3. Remove from heat to asemble your meatball subs.

Assembling the Subs:

1. Cut open the mini baguettes.
2. Lather in marinara sauce and smokey vegan cheese as desired.
3. Place 3-4 vegan meatballs in each sub.
4. Garnish with fresh basil and thyme.
5. Enjoy!