Vegan Meatball Subs
Fun summer sandwiches filled with nutty mushroom and lentil meatballs, Westfalia Spicy Guacamole and roasted tomatoes.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 50 mins |
- Cook Time : 30 mins
1 (160 g) medium onion, chopped
2 (8 g) cloves garlic
1 Tbsp (15 ml) Westfalia Plain Avocado Oil + extra for frying drizzling and roasting.
250 g Portabellini mushrooms
1 (400 g) tin lentils, drained
2 Tbsp (30 ml) fresh chives, chopped
¼ C (60 ml) fresh basil
¼ C (60 ml) nutritional yeast
3 Tbsp (45 ml) cake flour
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) salt
1½ cups (375 ml / 300 g) cocktail tomatoes
1 (200 g) tub Westfalia Spicy Guacamole
50 g finely chopped red onion
handful of micro coriander leaves or micro herbs of your choice
Cover the cashews with warm water and microwave on high for 5 minutes. Remove and set aside to cool slightly.
Combine the onion and garlic in a food processor and blend until fine.
Heat the tablespoon of oil in a frying pan; add the onion mixture and sauté for 5 minutes until tender.
Strain the soaked cashew nuts and place in a food processor. Add the whole mushrooms, lentils, chives and basil and pulse until fine but not completely smooth in texture.
Stir in the nutritional yeast, flour, paprika, salt and a sprinkling of ground black pepper. Cover and refrigerate for 30 minutes.
Preheat the oven to 190 °C.
Spoon about 1½ tablespoons of the mushroom-nut filling into your hand and gently roll into a meatball shape. Repeat with the rest and make 16-20 meatballs.
Heat a thin layer of Westfalia Plain Avocado Oil for shallow frying in a pan over medium heat. Fry the meatballs in batches until lightly browned but not fully cooked, about 2-3 minutes per side.
Place the meatballs on a baking tray and scatter the cocktail tomatoes around. Lightly drizzle the tomatoes with avocado oil and bake for 10 minutes.
Slice open the baguettes and spread each side with a generous layer of guacamole. Arrange the tomatoes and meatballs on top. Sprinkle the chopped onions and micro herbs over the top. Serve with the remaining guacamole.
TIPS: 1. These veggie meatballs are moist but not as firm as regular meatballs. If you prefer a crispier exterior, you can dust the meatballs in a bit of seasoned flour before frying.
2. Nutritional yeast is available from most health food stores.