VEGAN CHICKPEA MEATBALL SUBS WITH HOMEMADE MOZZARELLA #VEGETARIAN #BREAKFAST
These veggie lover chickpea meatball subs are not your normal sandwich. Without a doubt, we have the nuts and bolts, chickpea-based meatballs, a lot of marinara, and a long roll. Be that as it may, I supposition I'm somewhat extravagant, in light of the fact that I like my veggie lover meatball subs gooey, pesto stuffed, and beat with caramelized onions. That is to say, you need that too now, right??
This sub is the thing that veggie lover comfort nourishment dreams are made of. It's warm and toasty, gooey and fresh, and all degrees of appetizing with only a trace of caramelized onion sweet.
This sandwich returns to one of my record-breaking most loved plans chickpea meatballs. They show up on the site, once on this vegetarian meatball pizza (surmise I'm a little pesto fixated as well), and again in this spaghetti with sun dried tomato cream sauce.
I've made slight adjustments to the chickpea meatball formula each time, and it appears as though regardless of what I do, I'm totally fixated on them! On the off chance that they're in a formula, it's destined to be a most loved dish.
INGREDIENTS :
CHICKPEA MEATBALLS :
- 1 cup cooked grain (brown rice, quinoa, bulgur, etc.)
- 1/2 cup pecans
- 2 cloves garlic, peeled
- 15 oz can chickpeas, drained and rinsed
- 1/4 cup nutritional yeast or vegan parmesan
- 2 tbsp sun dried tomatoes, roughly chopped
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- freshly ground black pepper
- 1/4 cup bread crumbs
VEGAN MOZZARELLA :
- 1 cup cashews, soaked if not using a high powered blender
- 1 cup water
- ½ cup refined coconut oil, melted
- 1 tsp apple cider vinegar
- 1 clove garlic
- 2 tbsp tapioca starch or arrowroot starch
- 1 tbsp nutritional yeast
- 1 tsp salt
EVERYTHING ELSE :
- Marinara Sauce
- Pesto
- Caramelized Onions
- Baguette
INSTRUCTIONS :
MAKE THE CHICKPEA MEATBALLS :
- In a food processor add the cooked grain, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs. Process until ground into a thick mixture. Add the rest of the chickpeas and pulse until they are coarsely chopped.
- Preheat the oven to 375 ºF, and shape the mixture into balls using about 1 1/2-2 tbsp per ball. A cookie scoop makes quick work of this.
- Pour a little oil into a small baking tray and spread to coat. Place the balls on the greased tray and roll them around to coat in oil. Bake for 15 minutes, flip, then bake another 10-15 minutes until golden.
MAKE THE VEGAN MOZZARELLA :
- Add all the ingredients to a blender and blend until smooth and creamy. Pour the mixture into a pot and heat over medium low until its thick and glossy. It will thicken even more as it cools. Transfer to a container and keep in the fridge if making in advance.
ASSEMBLE THE SANDWICHES :
- Preheat the oven to 450 ºF.
- Cut a baguette or sandwich roll in half leaving it connected in the back. Spread a thick layer of marinara on both sides of the bread. Roll the chickpea meatballs in the tomato sauce before tucking into the sandwich. Top with caramelized onions and pesto and tuck in the vegan mozzarella.
- Bake the sandwich for 8-10 minutes if the ingredients are warm, or if they've been prepared in advance and refrigerated bake 15-20 minutes to heat through. The vegan mozzarella will be melty and start to brown and the sandwich bread will get toasty when done. Enjoy hot, garnish with fresh basil if desired.
- NOTES
- Chickpea Meatballs adapted from my Spaghetti with Sun Dried Tomato Cream and Chickpea Meatballs.
- Vegan Mozzarella adapted from my Baked Gnocchi with Arrabbiata and Vegan Mozzarella.
For more detail : http://bit.ly/2K5gYdz
