Juicy meatballs in a delicious tomato sauce on a vegan meatball sub. I’ve baked the homemade bread in the style of Subway sandwiches, fluffy and soft. Like Brioche bread, paired with a hearty baguette. Sprinkled with vegan Parmesan and oregano.
With all the vegan minced meat alternatives that are just popping up on the market, you often forget that you can make meatballs and other dishes quite easily yourself and without convenience products. And that this is even more delicious.
Ingredients for 2 very large meatball subs (4 portions):
700 g flour
1 tbsp vital wheat gluten
Approximately 350 ml of water
40 g fresh yeast
1 tbsp sugar
40 g vegan butter, melted
1 tbsp gram flour
50 ml soy milk
1 tbsp baking malts
1 tsp salt
1 tbsp gram flour, stirred with 3 tablespoons water
5 tbsp Cashews
2 tbsp yeast flakes
1/4 tsp salt
1/4 tsp garlic powder
vegan butter, melted
1 cup fine tvp (textured vegetable protein, soy granules), dry (not soaked)
1/4 cup vital wheat gluten
2 tbsp olive oil
2 tbsp gram flour (or egg replacer or soy flour), mixed with 1/2 cup of water
1 tbsp of mushroom powder
1 tsp of yeast flakes
1/2 tsp salt
1/4 tsp pepper
2 tbsp BBQ sauce
1/2 tbsp tomato puree
3 tbsp ketchup
1 garlic clove, pressed
1/2 tsp liquid smoke
1 shallot, finely diced
1 tbsp parsley, chopped
1-2 handful breadcrumbs
3 tbsp olive oil
2 tbsp olive oil
2 shallots, diced
1 tbsp aceto balsamico
2 garlic cloves, finely chopped
2 cans (400 g each) of chopped tomatoes
4 dried tomatoes, minced
15 basil leaves, fresh, chopped
1 tsp oregano, dried
1/2 tsp paprika powder
1 tsp salt
1/2 tsp black pepper, ground
60 g vegan grated cheese
Some basil leaves
Put all the ingredients for the Parmesan in a food processor and finely grind. Put aside.
Crumble the yeast into a small bowl, sprinkle the sugar over it. Heat 50 ml of water so that it is lukewarm. It is lukewarm when it does not feel cold or warm, thus has body temperature. The temperature must not exceed 40°C (104F), so that the yeast is not destroyed. Mix the water with the yeast and the sugar. Let it rise for 15 minutes.
Mix the gram flour with the soy milk.
Put the flour and vital wheat gluten in a bowl, add the yeast batter, the mixed gram flour, baking malt, salt and vegan butter. Gradually knead in the water until a smooth, non-sticky yeast dough has formed. Knead thoroughly with your hands for a few minutes.
Cover the dough with a dishcloth and let it rest in a warm place for one hour.
Preheat the oven to 200 ° C (400F) top and bottom heat.
Cut the dough in half and form long baguettes out of it, spread them on a baking tray with baking paper.
Brush the bread with the gram flour mixture and sprinkle it with cashew parmesan and oregano.
Bake for 15-20 minutes. Put a bowl of water in the oven while baking.
Brush the bread with liquid Alsan immediately after baking, cover it with a dishcloth and allow to cool.
Mix all dry ingredients, except for the breadcrumbs. Then mix all the moist with each other. Knead them well together. Finally, add the breadcrumbs and vary the amount, depending on how firm and mouldable the dough already is. Form a small meatball with your hands, about 3 cm (1 inch) thick. Repeat that with the rest of the dough.
Fry the balls in olive oil on all sides over medium heat and remove them from the pan. Set the meatballs aside.
Heat some olive oil in a pan. You can just take the pan from the meatballs.
Fry the onion and garlic in the pan. Add the balsamic vinegar. Then stir in the canned tomatoes, dried tomatoes, basil, oregano, paprika, salt and pepper. Simmer for 10 minutes.
Carefully add the meatballs and stir them in. Let them simmer, covered with a lid, for 10 minutes.
Preheat the oven to 180°C (360F) top and bottom heat.
Cut the baguettes open. Place the meatballs on the lower side. Then add the sauce and sprinkle it with vegan cheese. Now bake them and the upper halves for 10 minutes in the oven. Remove the subs from the oven, put a few basil leaves on them, put the upper sides on top and enjoy.
Optionally you can add salad or tomato slices to the meatball sandwiches.
Enjoy your meal!