These “meatball and parm” subs were soooooo damn good! Taryn used her mother’s traditional meatball recipe, but simply replaced the ground beef with TVP – texturized vegetable protein. The results were great. The meatballs had the perfect texture. For the vegan parmesan, we decided to use walnuts this time instead of cashews, and I think it actually came out a little better that way because the walnuts gave it a bit more flavor than the cashews. Regardless, these subs were the bomb. We hope you enjoy them as much as we did!