Meatball Subs
Serves 4
3 tbsp olive oil, divided
2 medium carrots, finely diced
6 cremini mushrooms, finely diced
1/2 of a yellow onion, finely diced
3 large cloves garlic, minced
2/3 cups lentils
1/2 cup walnuts, chopped
2 tsp dried Italian herbs
1 tsp dried fennel seeds
1/2 tsp kosher salt
1/4 tsp black pepper
1.5 tsp vegan Worcestershire sauce
1/2 cup chickpea flour
1/2 tsp baking soda
5 basil leaves
For Serving
4 hoagie rolls
1.5 cups marinara sauce
1 cup vegan mozzarella
fresh basil and red pepper flakes (optional)
Directions
Preheat the oven to 375 degrees then add 2 tbsp of olive oil to a large frying pan and set to medium heat. Add the onions and carrots and cook for 5 minutes. Then add mushrooms and cook for 3-4 minutes. Add the garlic and walnuts and cook for 2-3 minutes, then remove from the heat. Add the lentils and Worcestershire sauce and mix well.
Transfer 1/3 of the mixture into a food processor with the basil leaves and remaining tbsp of olive oil. Blend + then transfer it back to the pan. Add the chickpea flour + baking soda, mix well and then form into 12 meatballs. Bake for 15 minutes. Next, warm up the marinara sauce. Coat each meatball in marinara sauce and serve on rolls with vegan mozzarella!
Chickpea Casserole
FOR THE SAUCE:
2/3 cup raw cashews
1 cup unsweetened soy milk
4 garlic cloves
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp sea salt
1 tsp light miso paste
1 tbsp nutritional yeast
1/2 tbsp lemon juice
1/2 tsp of black pepper
FOR THE FILLING
2 medium yellow potatoes
2 medium carrots
1/4 tsp salt
3 tbsp olive oil, divided
6 mushrooms
1/3 cup dry white wine
1 cup chickpeas
1/2 cup frozen peas
1/2 cup frozen corn
1 cup frozen chopped spinach
1 tsp finely chopped fresh rosemary
TOPPING:
3 cups sourdough bread cubes (1in ch cubes)
2 tbsp olive oil
salt and pepper
Start by placing the cashews in a bowl and covering them with boiling water. Set aside to soften. Preheat the oven to 400 degrees.
Dice the potatoes and carrots into small bite-sized pieces. Then transfer to a lined baking tray along with the unpeeled, whole garlic cloves. Drizzle with 1 tbsp of olive oil and season with 1/4 tsp of kosher salt. Toss to coat evenly and then spread the veggies into a single layer for even roasting.
Bake for 15 minutes or until golden brown around the edges and fork-tender in the centers. In the meantime, chop the mushrooms and set them aside. Then cut the sourdough into 1 inch cubes and set aside too.
Add the remaining 2 tbsp of olive oil to a large frying pan and set to medium-high. Once warm, add the mushrooms and let sit undisturbed for 3-4 minutes to brown. Reduce the heat to med and add the rosemary + 1/4 tsp kosher salt. Cook for another 1-2 minutes. Deglaze the pan with 1/3 cup white wine and simmer until all but 1 tbsp of liquid is evaporated.
Next add the chickpeas, frozen peas, corn, and spinach. Sauté on low heat, stirring occasionally. Cook for 3-4 minutes, then turn off the heat and set aside. Remove the veggies from the oven and set the garlic cloves to the side. Add the potatoes + carrots to the frying pan with the veggies and chickpeas.
Make the Sauce
Squeeze the now softened garlic into a blender to remove the peels. Then drain the water from the cashews and add them to a blender along with the soy milk, and the remaining sauce ingredients, and blend until the sauce is silky smooth. Pour the sauce into the frying pan over the veggies and toss well to coat. Transfer the mixture to a 9in pie dish or 9in square baking dish. Then place the sourdough bread cubes in a large mixing bowl and drizzle olive oil. Season with salt and pepper and toss to coat. Place the seasoned bread on top of the veggies and bake for 30 minutes. Rest for 10 minutes before serving.
Chik’n Tacos with Spicy Street Corn
Serves 4
2.5 cups frozen yellow corn
2 tbsp water
1/3 cup vegan mayo
1/2 cup vegan parm
1 tbsp fresh lime juice
1/2 tsp chili powder
1/2 tsp kosher salt
2 tbsp olive oil
20oz (about 2 bags) frozen vegan chicken, not breaded
1 tbsp taco seasoning
12 med. flour tortillas
2 avocados, chopped
cilantro and lime wedges for serving
Add the frozen corn and water to a large pan with a lid. Steam for 3-5 minutes or until warmed through. Drain any excess water and allow it to cool slightly. Make the sauce by combining the vegan mayo, vegan parmesan, lime juice, chili powder, and salt in a large mixing bowl. Stir to combine and then add the corn. Toss well to coat and set aside for now.
Return the pan to the stove and add the olive oil. Set to medium high heat and once warm, add the frozen vegan chicken and taco seasoning. Cook for 2-3 minutes then add the water and cook until warmed through.
To make the tacos, add vegan chicken and corn onto each tortilla. Top with avocado, cilantro and enjoy!