VEGETARIAN/GLUTEN-FREE RECIPE

Ready in 1.5 hours

Serves 4 people

Ingredients

The Breadcrumbs

• 2-3 Pieces of Gluten-Free White Bread (I prefer Schar White Bread)

The Meatballs

• 1 lb. of Impossible Meat (or Beyond meat, I just prefer Impossible meat taste)
• ¼ Cup Silken Tofu
• 1 Tbsp Vegan Yogurt
• 3-4 leaves of fresh Basil
• 1 tsp fresh Rosemary Leaves
• 2-3 cloves of Garlic
• ¼ Cup grated Parmasean
• ¼ of a White or Yellow Onion
• ¼ of a Red Bell Pepper (optionaly, but adds flavor)
• 1 tsp Salt
• ½ tsp Pepper
• 1 tsp Crushed Red Peppers

The Sub

• 2 Gluten-Free Hoagie Bread Loaves (or if you can’t find, use slices of your favorite gluten-free white bread)
• 1 Cup Marinara Sauce
• 1 medium-large ball of Mozzarella (shredded mozzarella works also)
• ¼ Cup grated Parmasean
• 3-4 Tbsp Vegan Butter (I prefer Earth Balance)
• 2 cloves of Garlic
• Olive Oil (drizzle for top)
• Peperochinis (for top if desired)

Preparation

• The Breadcrumbs: 
  • Preheat oven to 300 degrees, and line a baking sheet with parchment paper.
  • In a food processor, tear your bread into small pieces. Blitz bread for about 30 seconds until all pieces have become small crumbs.
  • Evely spread out breadcrumbs on baking sheet. Bake in over for 5 minutes, then stir/toss, then bake an additional 5 minutes until all breadcrumbs are dry and crispy.
  • Let breadcrumbs cool after removing from oven.
• The Meatballs: 
  • Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
  • Finely dice onion, bell pepper, garlic, basil, and rosemary. Add these ingredients to a medium-large mixing bowl. Once breadcrumbs have cooled, add to the mixing bowl. 
  • Add defrosted Beyond or Impossible meat to mixing bowl along with silken tofu, vegan yogurt, parmesan, crushed red peppers, salt, and pepper.
  • With your clean hands, thoroughly mix “meatball” dough.
  • With a cookie dough scoop (about 3 Tbsp) scoop same sized meatballs, and roll before placing on baking sheet.
  • Bake meatballs in the oven for 18-20 minutes.
• The Sub: 
  • Slice hoggy bread in half (this will make 4 open faced meatball subs), or 4 slices of bread. Slice mozzarella ball into thick slices.
  • Mince garlic, and add to a microwave safe bowl. Add 3-4 Tbsp of vegan butter, and microwave until butter is melted and garlic is fragrant. With a pastry brush, brush garlic butter onto each piece of bread. Broil for 2-4 minutes, or until bread begins to crisp/brown on top.
  • When garlic bread is ready, add a drizzle of marinara sauce to the bread. Slice meatballs in half, and place about 4 meatball halves onto each slice of bread. Drizzle more marinara sauce onto each slice over meatballs. Add about 2-3 slices of mozzarella cheese on top of meatballs. Sprinkle parmesan on top, and lightly drizzle olive oil over each slice.
  • Broil for 2-4 minutes, or until cheese is fully melted on top and begins to brown.
  • Serve with pepperoncini slices. This delightful dish also pairs well with asparagus.