By: Natalie Wiser-Orozco
@ The Devil Wears Parsley
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Cast Iron Skillet, Baking Sheet, Bowl
For The Meatballs:
¼ Cup Almond Milk or other plant-based milk
2 Tablespoons Golden Ground Flax Meal
1 Pound Beyond Meat
1 Cup Soft Bread, torn into pieces
¼ Cup Dried Minced Onion
¾ Teaspoon Salt
½ Teaspoon Freshly Cracked Black Pepper
1 Tablespoon Vegan Worcestershire Sauce (we use the Annie's brand)
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
For The Subs:
2 Cups Heka Saucery Egyptian Tomato Sauce
1 Cup Vegan Mozzarella Shreds (we use Daiya Cutting Board Shreds)
4 Soft Rolls
Basil Leaves for garnish.
Preheat the oven to 400°F.
Mix the Almond Milk and flax meal together in a separate small bowl, and allow to sit for 5 minutes to gel. In a large bowl, mix the Beyond Meat, torn bread, minced onion, salt, pepper, Worcestershire Sauce, cumin, coriander and flax mixture until just combined.
Divide the mixture into 8 equal portions and roll into meatballs. Place them in a dry 10” cast iron skillet, and place in the oven, cooking for 7 minutes. Flip the meatballs, and then cook for 7 minutes more.
When the time is up, remove the skillet from the oven, and pour two cups of Heka Saucery Signature Tomato Sauce over the meatballs. Then, top the meatballs evenly with mozzarella cheese. Return to the oven and allow the sauce to warm, and the cheese to melt for roughly 5 minutes longer.
When the cheese has melted to your liking, remove from the oven. Turn on the broiler, and with your rolls split in half, add them to a baking sheet, and toast the cut sides of your rolls for about 2 minutes, until lightly browned.
To build your sandwich, spoon some of the sauce on the bottom bun (the heel), then add two cheesy meatballs, top with basil leaves, and place the top bun (the crown). Enjoy!