Garlic Bread Cheesy “Meatball” Subs
Done in 00:45
Done in 00:45
Preheat oven to 180ºC.
Drain and rinse the black beans. Bake for 20-30 minutes until dried out, stirring half-way. Let cool completely.
Meanwhile, add oil to a pan over medium heat. Add onions and mushrooms and cook until softened, remove and let cool.
Add the oats to a food processor and grind to a flour. Add the cooked mushrooms, onions, garlic, parsley, soy sauce, paprika, Italian seasoning, salt and pepper. Blitz until it comes together. Roll the mixture into golf ball sized balls.
Heat oil in a pan and pan sear the veggie balls until crisp around the edges. Remove from the pan.
Add another tsp of oil to the pan. Saute the onions until softened; add the garlic and chilli flakes. Cook until aromatic, then stir in the passata. Cook for 10 minutes to thicken then season with salt, pepper and sugar. Add the balls back to the pan and stir to coat
Slice open sub buns ¾ of the way and brush with garlic butter, grill just until golden brown. Add 3-4 balls to each sub bun and top with more sauce and sliced mozzarella cheese. Grill for 5 minutes to melt the cheese.
Meanwhile, mix the salad ingredients together in a large bowl. In a small separate bowl, whisk the salad dressing ingredients together. Toss the salad in the dressing, serve on the side
Tara has always loved cooking, just ask her siblings. who acted as taste testers for all her creations growing up. As an adult, she trained in restaurants before heading to culinary school, where she mastered the basics of French cooking, baking and pastry – her biggest passion today. She might have fine dining training, but Tara still has simple taste...she’d eat chicken nuggets every day if she could. When she’s not experimenting in the kitchen, you can find Tara try to work out, reading cookbooks and finding new hobbies besides food.