When I posted this on my insta story I got some requests for the recipes right away!

Ok so, On y va!  (Let’s go!)

This recipe is perfect for fall and winter. It’s warm, filling and kind of a detox from all the meat and potatoes and cheese we end up eating

Vegan “Meatball” Subs

makes 20 meatballs / serves 4, with some leftovers

MEATBALLS:

• 1 tbs olive oil
• 1  yellow onion, diced
• 1  clove of garlic, crushed
• 8 oz mushrooms, chopped FINELY
• 1  pinch of salt
• 1  pinch of oregano
• 1  pinch black pepper
• 1  pinch chili flake
• 1  15 oz can of white beans, drained + rinsed
• juice of 1/2 lemon
• 1 1/4 cups bread crumbs (OR old bread, croutons, crackers)
• 2 tbs fresh parsley, chopped (optional)

Greens:

• 5 stalks of greens (like chard, kale, collards), remove large stems
• 1/2 clove garlic, diced
• 1 tsp salt

The Rest:

• 1  25 oz jar of marinara sauce
• your favorite bread rolls

INSTRUCTIONS:

1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add olive oil and onion, cook for about five minutes. Add garlic & mushrooms, cook for two minutes. Stir in oregano, salt, pepper, and chili flake. Add white beans and lemon juice and stir, let the mixture cook for 1 minute.
2. Put the white bean mushroom mixture to the food processor and pulse a few times until the mixture comes together.* (*I don’t have a food processor right now, but I chopped everything really fine and mashed it with a potato masher.) Pour in the parsley and 1 cup of bread crumbs and pulse a few more times until the mixture is well combined.
3. Let the mixture sit for five minutes. (So the bread crumbs absorb some of the mixture)
4. Combine 1/4 cup bread crumbs, 1 tsp salt, pinch of pepper, chili flakes, and parsley to a bowl. Take a rounded 1 tbs scoops of the ‘meatball’ mixture and roll it into a ball in your hands. Roll it around in the bowl of seasoned bread crumbs and place it on the baking sheet. Repeat until there is no ‘meatball’ mixture remaining.
5. Bake the ‘meatballs’ for 30 minutes.
6. Turn after 30 minutes, for even browning and continue to bake for another 20 minutes.
7. While the ‘meatballs’ are baking, prepare the greens. Heat a few tsp of olive oil over medium heat in the same pot or skillet you cooked the ‘meatball’ mixture. Add garlic and salt and blanche for 1 minute. Pour the garlic oil over the chopped chard and massage. Set aside.
8. Add a jar of marinara sauce to the same pot you cooked the garlic in and heat over low heat. When the ‘meatballs’ are cooked, place them in the warm marinara sauce.

Assemble your vegan meatball subs:

Place greens in toasted buns and top with meatballs and sauce & Dig in!

Used in this recipe: 

I adapted this recipe from Amy’s

white bean + mushroom ‘meatball’ subs

over at her blog, Sobresa. How great are her photos? ^^^

Bon App’