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–+ servings
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5 from 3 votes

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

Ingredients

Meatballs

  • 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

Instructions

  • 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.

Notes

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.