Do you love sandwiches? This week’s Meat-Free Monday meatball sub is one of my favorite sandwiches to make and one of the simplest. You can use store-bought vegan meatballs or make your own. You can also use your favorite jarred marinara sauce and just zing it up a little by adding you own herbs and spices. The bread is also a very important factor. Luckily fresh-baked bread is usually easy to come by at your local grocer. What’s your favorite veggie sandwich? Or non-veg sandwich that you would like to see veganized!
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Italian Meat-Free Meatball Sub with Cashew Cheese
- 1 batch cashew cheese, prepare first (see below)
- 1 French baguette, quartered, sliced down the middle
- 2 T. vegan butter
- 1 clove garlic, peeled
- 1 T. olive oil
- 1/2 onion, diced
- 1 jar marinara sauce
- 1 bag frozen meat-free meatballs
- 1 T. dried oregano
- 2 T. parsley or basil
- pinch red pepper flakes
- salt and pepper, to taste
In a medium sauce pan heat olive oil and sauté onions until translucent. Add sauce. With sauce starts to bubble toss in frozen meet-free meatballs and let simmer for 10 minutes.
Meanwhile, butter and toast bread. Once bread has been toasted rub garlic clove on the inside of the toasted baguette.
Finish sauce with herbs and red pepper flakes.
Place meatballs with sauce on toasted baguette top with cashew cheese and enjoy!
- 2 C. cashews, soaked, rinsed
- 1 C. water
- 1 shallot, diced
- 1 clove garlic, minced
- 1 T. soy sauce
- 1 t. apple cider vinegar or lemon juice
- 1 T. minced herbs (parsley, cilantro, dill, basil..), optional
More Megan’s Meat-Free Monday Recipes: