Vegan Meatball Sub Sandwich
Servings: 4
Calories: 433kcal
Equipment
- food processor
Ingredients
For meatballs:
- 2 cups mushrooms chopped
- 1 ½ cups kale chopped
- 3/4 cup sweet onion chopped
- 2 cloves garlic
- 1 tbsp olive oil OPTIONAL, or veggie broth otherwise
- 1 15-oz can lentils rinsed and drained
- 1 cup rolled oats
- ½ cup almond flour
- ¼ cup sunflower seeds
- 4 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
For sandwiches:
- 2 cups marinara sauce
- 2 cups kale chopped
- 1 clove garlic minced
- 4 whole-grain vegan hot dog buns
Instructions
- Preheat oven to 350 degrees, line a baking sheet with a silicone mat.
- Saute mushrooms, 1.5 cups kale, onion, and garlic with veggie broth until soft and the liquid has evaporated. Set aside to cool enough to be transferred into the food processor.
- Transfer to a food processor. Add lentils, oats, almond flour, sunflower seeds, oregano, smoked paprika, salt and pepper in the food processor and pulse lightly until crumbly. Be careful not to overdo it.
- Let sit for about 5-10 minutes so the oats can soak in some liquid (you can also do this after you shape into balls as well).
- Shape into 2-inch balls and place on the baking sheet. Bake for 25 minutes, flip and bake 10 more minutes until they are browned on top.
- While the meatballs are baking, saute 2 cups of kale and garlic in a pan with veggie broth until wilted. Add marinara and heat through.
- Toast the buns in a toaster or in the oven for 5 minutes.
- To serve, placing 3 meatballs in each bun and top with marinara mixture.
Nutrition
Serving: 1sandwich | Calories: 433kcal | Carbohydrates: 54g | Protein: 18g | Fat: 20g | Saturated Fat: 2g | Sodium: 1448mg | Potassium: 1100mg | Fiber: 9g | Sugar: 11g | Vitamin A: 6880IU | Vitamin C: 82mg | Calcium: 199mg | Iron: 6mg
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