Vegan Lentil Meatball Sub

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large mixing bowl, combine the cooked brown lentil, yellow onion, minced garlic, oat flour, nutritional yeast, dried oregano, smoked paprika, salt, and black pepper.

   Ca. 5 min.

   Kokkens note: Ensure lentils are well-drained and slightly mashed for better binding.

3. 3

   Mix all meatball ingredients thoroughly with your hands until a cohesive mixture forms. If it's too wet, add a little more oat flour; if too dry, add a tiny bit of water.

   Ca. 3 min.

4. 4

   Form the mixture into approximately 16-20 small meatballs, about 1.5 inches in diameter.

   Ca. 7 min.

   Kokkens note: Lightly oil your hands to prevent sticking.

5. 5

   Arrange the meatballs on the prepared baking sheet and drizzle with olive oil.

   Ca. 2 min.

6. 6

   Bake for 20-25 minutes, flipping halfway through, until the meatballs are golden brown and firm.

   Ca. 25 min.

7. 7

   While the meatballs are baking, heat the marinara sauce in a large saucepan over medium-low heat until simmering.

   Ca. 5 min.

8. 8

   Once baked, add the lentil meatballs directly to the simmering marinara sauce. Stir gently to coat.

   Ca. 1 min.

9. 9

   Reduce heat to low and simmer for at least 10 minutes to allow the flavors to meld and the meatballs to absorb some sauce.

   Ca. 10 min.

   Kokkens note: The longer they simmer, the more tender and flavorful they become.

10. 10

    Toast or warm the sub rolls if desired. Carefully slice them open, leaving one side attached.

    Ca. 3 min.

11. 11

    Fill each sub roll generously with the saucy lentil meatballs.

    Ca. 2 min.

12. 12

    Garnish with fresh parsley, if using, and serve immediately.

    Ca. 1 min.