Remember awhile back during #veganuary when we shared our favorite gluten-free, vegan meat-less ball recipe? Well meat-less balls are pretty much a staple here now—especially since you can freeze them—and #nationalmeatballday is just another excuse to enjoy these flavorful circles of deliciousness. Note: I mentioned in the original post that we had made meatball subs a couple weeks before and am now just getting around to sharing/eating them again. :)
Growing up both LeBraun and I were heavily involved in travel soccer, and when you spend a lot of weekends traveling you tend to get in a routine of what to eat before a game that’s convenient and easily found wherever the tournaments may take you. If there wasn’t a Fazoli’s around, Subway was the next stop.
Obviously this was before I was living red meat, dairy- and gluten-free because my go-to sandwich was a footlong meatball sub with extra sauce! There was something about the combination of the soft bread soaking up the tomato sauce and the hearty, cheese-covered meatballs that made the sandwich such a winner. Dang good, in fact!
Well now that we do typically eat meat-, gluten-and dairy-free, our meatball subs are a bit different these days. Instead of beefy meatballs we enjoy protein-packed quinoa and black bean meat-less balls. Instead of cow dairy Parmesan cheese we enjoy Parm alternatives. Instead of gluten-full, wheat bread from Subway we enjoy a variety of gluten-free breads found locally or brands found at our nearest grocery. All the ingredients are there, just in a new and exciting way.
Therefore in honor of National Meatball Day, we decided it was the perfect opportunity to chow down on our oldie but a goodie sandwich style—the humble meatball sub with a gluten-free, vegan spin. And man oh man did it hit the spot!!!
Enjoy!
GLUTEN-FREE, VEGAN MEATBALL SUBS
Ingredients
- Studioist Gluten-Free, Vegan Meat-less Balls
- Rao’s Homemade sauce, or tomato sauce of choice (We used Rao’s Arrabbiata for a spicy addition) (n1)
- Gluten-free, vegan hot dog or roll bread (like Schar)
- 1-2 tbsp vegan butter substitute (like Earth Balance)
- Violife Just like Parmesan Wedge or Parm alternative of choice, grated
- 2-3 Basil leaves, finely chopped
Directions
- Prepare Gluten-Free, Vegan Meat-less Balls according to recipe here.
- Depending how many subs you are making, when the meat-less balls are just about finished baking add 1 1/2+ cups of the tomato sauce to a sauce pan over medium heat.
- Stirring frequently until heated.
- In the meantime set oven to broil.
- Gently open the number of breads needed for your subs on a baking sheet.
- Spread vegan butter substitute on the exposed insides of each roll and broil for 4-5 minutes (or more) depending on how “toasted” you prefer your bread.
- Once tomato sauce is heated, add as many meat-less balls are you need for the subs to the tomato sauce and toss to coat.
- When bread is “toasted” to your liking, remove from oven.
- Add meatballs and tomato sauce to rolls. Sprinkle with grated Parmesan alternative and basil.
- Enjoy immediately.
Notes
n1. Rao’s pasta sauces are produced in a gluten-free facility, separate from their pasta facilities. As always, check the ingredients to confirm.
