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.)
  • 2 cloves garlic, peeled
  • 15 oz can chickpeas, drained and rinsed
  • 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
  • 1/2 cup pecans
  • 1/4 cup nutritional yeast or vegan parmesan
  • 1/4 cup bread crumbs

VEGAN MOZZARELLA
  • ½ cup refined coconut oil, melted
  • 1 clove garlic
  • 1 cup cashews, soaked if not using a high powered blender
  • 1 cup water
  • 1 tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 2 tbsp tapioca starch or arrowroot starch

EVERYTHING ELSE
  • Baguette
  • Caramelized Onions
  • Marinara Sauce
  • Pesto


VEGAN CHICKPEA MEATBALL SUBS WITH HOMEMADE MOZZARELLA

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.
  3. ....
  4. ............
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