VEGAN CHICKPEA MEATBALL SUBS WITH HOMEMADE MOZZARELLA

These vegan chickpea meatball subs are not your average sandwich. Sure, we have the basics, chickpea-based meatballs, plenty of marinara, and a long roll. But I guess I’m a bit fancy, because I like my vegan meatball subs cheesy, pesto stuffed, and topped with caramelized onions. I mean, you want that too now, right??

VEGAN CHICKPEA MEATBALL SUBS WITH HOMEMADE MOZZARELLA

INGREDIENTS
CHICKPEA MEATBALLS

  • 1 cup cooked grain (brown rice, quinoa, bulgur, etc.)
  • 1/2 cup pecans
  • 2 cloves garlic, peeled
  • 15 oz can chickpeas, drained and rinsed
  • 1/4 cup nutritional yeast or vegan parmesan
  • 2 tbsp sun dried tomatoes, roughly chopped
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • freshly ground black pepper
  • 1/4 cup bread crumbs

VEGAN MOZZARELLA

  • 1 cup cashews, soaked if not using a high powered blender
  • 1 cup water
  • ½ cup refined coconut oil, melted
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 2 tbsp tapioca starch or arrowroot starch
  • 1 tbsp nutritional yeast
  • 1 tsp salt

INSTRUCTIONS
MAKE THE CHICKPEA MEATBALLS
  • In a food processor add the cooked grain, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs. Process until ground into a thick mixture. Add the rest of the chickpeas and pulse until they are coarsely chopped.
  • Preheat the oven to 375 ºF, and shape the mixture into balls using about 1 1/2-2 tbsp per ball. A cookie scoop makes quick work of this.
  • Pour a little oil into a small baking tray and spread to coat. Place the balls on the greased tray and roll them around to coat in oil. Bake for 15 minutes, flip, then bake another 10-15 minutes until golden.
MAKE THE VEGAN MOZZARELLA
  • Add all the ingredients to a blender and blend until smooth and creamy. Pour the mixture into a pot and heat over medium low until its thick and glossy. It will thicken even more as it cools. Transfer to a container and keep in the fridge if making in advance.