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Vegan Chickpea Meatball Subs with Homemade Mozzarella

These mouth watering meatball subs are completely vegan! Stuffed with easy chickpea meatballs, marinara, pesto, and homemade vegan mozzarella and baked until hot and toasty.


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
1. 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.
2. 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.
Full instructions recipe visit: https://www.thecuriouschickpea.com


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