The Monster Ball Sub, a vegan zucchini "meatball" sub with marinara and cashew cream sauce

Name: The Monster Ball Sub, a vegan zucchini "meatball" sub with marinara and cashew cream sauce
Yield: 1 serving
Ingredients: 2 sub buns; a few leaves of kale; For zucchini meatballs:; 1 cup cooked quinoa; 1 tsp. olive oil; 1 small chopped onion; 3 minced garlic cloves; 1 cup finely diced zucchini; 1 teaspoon oregano; 2 tablespoon tomato paste; 1 teaspoon ground flax seeds and 3 teaspoon of water; ½ cup Whole Wheat Bread Crumbs; salt; pepper; Vegan cashew cream cheese:; 1 cup raw cashews; 2 garlic cloves; ¼ cup lemon juice; ½ teaspoon table salt; ¼ cup water or almond milk; ½ cup nutritional yeast; Marinara sauce:; 1 can of chopped tomatoes; 1 onion; 2 garlic cloves; ¼ teaspoon chili flakes; salt; pepper

User Reviews

5.0

9 reviews

Excellent

Course
Lunch
Cuisine
Vegan

The Monster Ball Sub, a vegan zucchini "meatball" sub with marinara and cashew cream sauce

Ethan Patterson

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Zucchini meatballs star in this delicious, filling vegan sandwich, good enough for a lunch or dinner for one hungry monster - or even a few picky children. Topped with creamy cashew sauce, zesty marinara, and even a few greens, this is one great sandwich.

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Ingredients

2 sub buns or any bread of your choice
a few leaves of kale spinach, or lettuce
For zucchini meatballs:
1 cup cooked quinoa
1 tsp. olive oil
1 small chopped onion
3 minced garlic cloves
1 cup finely diced zucchini
1 teaspoon oregano
2 tablespoon tomato paste
1 teaspoon ground flax seeds and 3 teaspoon of water
½ cup Whole Wheat Bread Crumbs
salt
pepper
Vegan cashew cream cheese:
1 cup raw cashews soaked
2 garlic cloves
¼ cup lemon juice
½ teaspoon table salt
¼ cup water or almond milk
½ cup nutritional yeast
Marinara sauce:
1 can of chopped tomatoes
1 onion chopped (optional)
2 garlic cloves minced (optional)
¼ teaspoon chili flakes
salt
pepper

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Instructions

Prepare zucchini meatballs: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cook quinoa (as per its own directions).
Add 3 tsps of water to ground flax seeds, whisk and refrigerate for at least 15 minutes.
Heat the olive oil in a skillet over medium heat. Add the onions and garlic and cook for 4-5 minutes (until fragrant and softened)
Add the zucchini, oregano, tomato paste, salt and pepper. Cook for 2-3 minutes until zucchini softens. Adjust seasoning to personal preference.
Add to bowl with quinoa and stir to combine. Add the soaked flax seeds mixture, whole wheat bread crumbs, and salt/pepper if needed.
Roll into 16 meatballs, about 1 rounded tablespoon each. Place on baking sheet.
Bake for 12 minutes on the first side. Flip over and bake for 10 more minutes.
Prepare cashew cream cheese sauce: Soak the cashews in a bowl of water for at least two hours, preferably overnight. Rinse and drain the cashews, and pat dry with a paper towel.
With the food processor turned on, drop in your garlic cloves and process until chopped. Add the cashews and all other ingredients to a food processor and process until smooth (this can be made runnier or less runnier. If looking for a more cream cheese-like consistency, start by adding 2 Tbs of almond milk, and only add as much as needed, up to ⅛ of a cup). Can be kept in the fridge for up to a week.
Prepare marinara sauce: Chop and saute onion for five minutes, until it turns golden. Add garlic and saute for five minutes more. Add tomatoes and let reduce for 15 minutes. Add chili flakes, salt and pepper to taste.
To assemble monster ball sub, on the bottom piece of bread or bun, smear a thick layer of cashew cream cheese sauce, arrange 3 meatballs, ladle marinara sauce, and top with the greens of your choice. Cover with second piece of bread, or with bun top.