Sandwich lovers will love these vegan meatball subs. Not only are these lentil balls super easy to make, but they’re also 100% plant-based and baked!! Perfect in a sub or on top of spaghetti. The soy and nut free recipe makes 14-16 scoops
For the meatballs: A pan on medium heat heat to low heat. Add the olive oil and let it heat up. Then add the garlic and shallots and fry until golden brown, then set aside.
Put the lentils in a bowl, until half of the lentils are pureed. Add the garlic and shallots and the rest of the ingredients except the breadcrumbs and mix well.
Next, add 1/2 cup breadcrumbs first, then mix. Then add more breadcrumbs as needed until the mixture is not too wet or sticky. Or add 1-2 tbsp flour if needed
Lay out a 9 x 11 baking dish or similar size with parchment paper. Use a 1 1/2 tablespoon scoop to spread out your meatball mixture. Then roll it between your hands to make it even, then place on the parchment-lined baking dish. Brush with oil (optional)
Cook at 400 degrees F (206 degrees C) for 20 to 25 minutes or until the outside of the meatballs is crisp and firm. Remove the meatballs from the casserole dish.
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Replace the dish in the oven and grill for 3 to 5 minutes or until the bread begins to brown. Remove the dish from the oven, place your meatballs on the bread.
Heat your pasta sauce until just warm and drizzle the meatballs on top. Top with a generous helping of vegan cheese and place back in the oven.
Grill for another 3 to 5 minutes. Grill the cheese melt on top and then remove from the oven. Garnish with fresh herbs like basil or parsley. Serve immediately.