This recipe for Vegan Meatball Subs with Cheese Sauce was featured among other delicious and sustainable vegan treats in Sarah’s new tutorial, One Step at a Time: Tips on Developing Sustainable Habits.
Ingredients
- Meatballs
- 120 grams | 1 cup roasted sweet potatoes
- 90 grams| ⅓ cup roasted carrots
- 70 grams | ½ cup diced onions
- 1 garlic clove
- 2 tbsp neutral oil
- 2 tbsp coriander leaves
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- 1 tsp onion powder
- 1 tbsp soy sauce
- 195 grams | 1 cup black beans
- 1 tsp parsley leaves
- ½ cup bread crumbs
- 1 cup tempeh
- Cheese sauce
- 1 cup cauliflower - boiled
- 1 cup carrot - boiled
- ¼ cup onion diced
- 1 garlic clove
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tbsp tomato paste
- 1 tsp salt
- 1 slice pickled jalapeno
- 4 tbsp nutritional yeast
- 2 tbsp lemon juice
- ¼ water used for boiling veggies
- 2 tbsp neutral oil
- 2 tbsp plant-based milk - optional
Instructions
- Add everything to a pan (except bread crumbs, black beans, and parsley) with the oil, garlic, salt, pepper, cilantro, soy sauce, onion, and neutral oil with 2 tsp of garlic paste, salt & pepper, cilantro, soy sauce, and onion powder.
- Let it cook for 5 minutes and then cool. In a food processor, add 1 cup of black beans, breadcrumbs, 1 tsp of parsley leaves.
- Add the cooled mixture to the food processor. Pulse It a few times so that it remains bulky. Add in chopped tempeh and pulse. Transfer into a bowl and add breadcrumbs.
- Bake at 350ºF/180ºC for 20 minutes, flipping halfway. I air-fried it for 10 mins at 350ºF/180ºC.
- To make the sauce, blend together and adjust for taste.
Tried this recipe?Let us know how it was!
Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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One Step at a Time: Tips on Developing Sustainable Habits (with Vegan Recipes!)
