Vegan Meatball Sandwiches
Vegan Meatball Sandwiches! If you love meatball sandwiches, then you've gotta try this vegan version. Chickpea meatballs smothered in marinara sauce and homemade vegan parmesan. Meatballs freeze well!
Ingredients
Vegan Meatballs:
- 1 tablespoon ground flax seed meal
- 3 tablespoons water
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup walnuts
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 4 tablespoons water
- 2 tablespoons oil
Sandwich ingredients:
- 4 buns, toasted
- 2-3 cups marinara sauce, warmed
- Parmesan cheese, I used my DIY vegan recipe
Instructions
- Preheat oven to 450 degrees F.
- Mix together water and ground flax seeds in a small bowl and set aside to gel.
- Place chickpeas and walnuts in food processor and pulse until very finely chopped. Remove from base of food processor and place in a large bowl. Add in gelled flax seed mixture along with the dried spices, breadcrumbs, water and oil. Stir together until mixture comes together. (Too sticky? Add more breadcrumbs? Too dry? Add a bit more oil)
- Roll mixture into balls (I used this scoop) and place on a lightly greased baking sheet.
- Bake for 20 minutes until golden browned.
- To serve, split the buns and add a layer of warmed sauce. Add the meatballs and cover with more sauce. Top with parmesan cheese and enjoy! (While these meatballs hold their shape well, I find they get too soft if they are simmered in the sauce. If you want to cover them completely, warm the sauce, then add the meatballs just before serving. If they sit too long, they will break down.)
Notes
Nut free? My niece's school is nut-free so my sister made these without walnuts, subbing in 1/2 cup sunbutter (sunflower seed butter) instead of walnuts. I haven't tried this version, but she makes it often and says it works beautifully!