Vegan Meatball Sandwiches
It's getting dark, cold, and the workload of my PhD is really ramping up...time for some comfort food! When I was a little kid, meatball sandwiches were one of my favourite meals, and a special treat - this version is very simple, with about 5 minutes active time, and the meatballs freeze well - just bake straight from frozen or reheat pre-cooked balls in the oven.
Vegan Meatball Sandwiches
Total time: 25 minutes
Serves: makes about 20 small meatballs
Ingredients
Tomato sauce, buns, and vegan cheese of your choice
For the balls:
450-500g (1 packet, approximately 6 cups) vegan mince (I used Sainsbury's)
1 1/2 cups (75g) breadcrumbs (gf if needed)
2 tbsp sunflower butter (or tahini or cashew butter)
2 tbsp ground flax seed
1 tsp oregano
1 tsp basil
1 tsp salt
1/2 tsp ground pepper
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 cup dried onion (or very finely diced)
1 tbsp tamari
1 tsp liquid smoke
1 1/2 cups (75g) breadcrumbs (gf if needed)
2 tbsp sunflower butter (or tahini or cashew butter)
2 tbsp ground flax seed
1 tsp oregano
1 tsp basil
1 tsp salt
1/2 tsp ground pepper
1/4 cup nutritional yeast
1/2 tsp garlic powder
1/4 cup dried onion (or very finely diced)
1 tbsp tamari
1 tsp liquid smoke
Olive oil (approx 2 tsp)
Preheat the oven to 180C/375F. In a large mixing bowl, combine all the ingredients and knead until they are a pliable, slightly sticky mass - add a few tbsp of water or oil, if it's not wet enough, or more breadcrumbs if it's too dry - this will depend on your mince.
Mold into small balls (mine were about 2 tbsp worth of the mixture each), place on a non-stock pan, and drizzle over or spray with oil. Bake for 15-20 minutes, turning over halfway through, or until nicely browned.
Put 3 meatballs in each sandwich, top with tomato sauce, cashew cheese, and serve!
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