Gluten free rolls stuffed with incredibly flavorful tempeh meatballs that are seasoned perfectly, drenched in marinara sauce, and topped with nondairy cheese. These Vegan Meatball Sub Sandwiches are almost in desperate need of a fork and knife otherwise they’re almost impossible to shove into your mouth. Then again, it’s perfect for those who like a challenge.
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As much as I enjoy baking, cooking really is my first love. In fact, when I started up Fork and Beans, that is all I mainly focused on. Today just feels like the perfect time to reconnect with something that I love so very much as a means to soothe and comfort me. And vegan meatball sub sandwiches can be quite the comfort food…
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Ground up tempeh, rolled into balls and smothered with marinara sauce make these Vegan Meatball Sub Sandwiches a delicious dinner option!Print
- (1) 8 oz. package tempeh, steamed for 10 minutes to soften
- 3/4 c. gluten-free breadcrumbs
- 1/2 c. onion, thinly chopped
- 1 Tbsp. flaxseed meal + 3 Tbsp. warm water
- 2 garlic cloves, minced
- 2 Tbsp vegan worcestershire sauce
- 2 Tbsp. fresh basil, thinly chopped
- 1 Tbsp. fresh parsley, thinly chopped
- 1/2 tsp. fresh oregano, chopped
- 1/2 tsp. fresh thyme, chopped
- 1 tsp sea salt
- 1 jar of favorite spaghetti sauce
- Gluten free rolls (like Schaar)
- Heat oil in a nonstick skillet on medium heat.
- In a food processor, mix all the ingredients together with the exception of spaghetti sauce and 1/4 c. of the breadcrumbs.
- Form into 1 1/2″ balls. Roll into remainder breadcrumbs until fully coated. Fry on skillet until browned on all sides. Do in batches if needed.
- Lower heat and allow to cool down a little and then pour the jar of spaghetti sauce into the skillet full of all 10 meatballs. Allow to simmer for 10 minutes.
- Plop 3 meatballs onto a gluten free roll, coat with nondairy cheese and broil until browned.
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Everything about this recipe screams EAT ME!!!! So go ahead and do it. Make these vegan meatball sub sandwiches and eat the heck out them.