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!
Vegan Meatball & Parmesean Sub
- 1 cup tvp
- 1 cup boiling water
- 1 small onion, finely diced
- 2 flax eggs (2 tbsp ground flax, 4 tbsp water)
- 2 tsp Italian seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1 slice bread
- 2 tbsp unsweetened almond milk
- 1/2 cup raw walnuts or cashews
- 2 drops lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp garlic granules
- In a large bowl, cover the slice of bread with soy milk and allow to soak.
- Meanwhile, prepare your tvp by covering it with boiling water. You can also get your flax eggs ready by stirring together the ground flax seeds and water.
- Once the bread is soggy, stir it up well with a fork. Then add the tvp, flax eggs, onion and spices and mix well.
- Refrigerate mixture for 15 minutes.
- Heat oven to 350 degrees.
- Once the meatball mixture has cooled, roll into balls and place on a parchment lined baking pan.
- Bake meatballs for 45 minutes to an hour.
- Meanwhile, in a food processor, combine the walnuts, lemon juice, nutritional yeast, sea salt and garlic granules and pulse until it is a coarse and crumbly meal. Don't over process because it will become thick and pasty.
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