Vegetarian “Meatball” Sub with Garlic Bread Recipe

Twisted’s Vegetarian Meatball Sub recipe has all the deliciousness of a meatball sub – just without the meat. We’ve got you, Veggies.

Done in 45 minutes

Serves 4

Dish by Hugh Woodward

Ingredients

For the "meatballs"

1 1/2 400g tinsblack beans

2 tspneutral oil

250gmushrooms, sliced

1onion, diced

3garlic cloves

2 tbspfresh parsley, chopped

1/2 tbspsoy sauce

1 tspsmoked paprika

1 tspitalian seasoning

1 tspsalt

1 tsppepper

Tomato sauce:

2 tspolive oil

1/2onion, diced

2garlic cloves, crushed

1/2 tspchilli flakes

500mlpassata

1 tspsalt

1 tsppepper

1/2 tspsugar

Salad dressing:

3 tbspolive oil

1 tbspwhite wine vinegar

1 tspdijon mustard

2 tsphoney

Salt & pepper, to taste

For the salad:

Mixed lettuce

Grape tomatoes, halved

Cucumber, chopped

Red onions, sliced

To serve:

Sandwich buns

Garlic butter

Sliced mozzarella

As vegetarian sandwiches go, you'll be hard pushed to find better than Twisted's Vegetarian Meatball Sub recipe. We've taken inspiration from the Subway classic meatball marinara sandwich to bring you the ultimate vegetarian meatball sub. Succulent, vegetarian meatballs made with black beans, mushrooms and onions nestled lovingly between a pocked of fresh white bread loaded with melted cheese and garlic butter, whats not to love?

Method

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

Enjoy!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.