Vegan Lentil Meatball Sub

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

4. 4

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

   Ongeveer 7 min

   Tip van de kok: Lightly oil your hands to prevent sticking.

5. 5

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

   Ongeveer 2 min

6. 6

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

   Ongeveer 25 min

7. 7

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

   Ongeveer 5 min

8. 8

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

   Ongeveer 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.

   Ongeveer 10 min

   Tip van de kok: 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.

    Ongeveer 3 min

11. 11

    Fill each sub roll generously with the saucy lentil meatballs.

    Ongeveer 2 min

12. 12

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

    Ongeveer 1 min