Bean Ball Sandwiches
If you’re tired of a bunch of light and healthy vegan recipes and want something that will fill you up and satisfy, these are bean ball marinara sandwiches. Mandi thinks that she could probably make it for her dad, who likes to describe himself as “tough,” (one of his favorite phrases from her childhood was, “GET TOUGH!”). It’s basically a shameless ripoff of meatball subs (and cheaper per footlong than Subway, as well as healthier!).
Suggested listening: Black Sabbath
Follow the recipe from Veganomicon for bean balls, and be sure to bake them, not fry. They’re fun and easy to make, and require only one fancy-schmancy ingredient, vital wheat gluten, which is not terribly expensive and gives them a wonderful texture. Additionally, heat up some marinara sauce, or make your own using a base of crushed tomatoes, adding in sautéed garlic and whatever dried herbs you like, bring it to a boil, reduce heat, cover, and let simmer for about 20 minutes (pasta sauce from scratch is ridiculously easy and if you’ve already got most of the ingredients, far cheaper, and better tasting).
For the sandwiches, you’ll need…
Two sub sandwich rolls
½ onion, sliced
Vegan parmesan topping (optional)
Oregano to taste
Salt to taste
Pepper to taste
Set the oven to broil. While it’s heating up, put the buns on an oven sheet. Place the bean balls in the sandwich and smother with marinara sauce. Place in the oven for 30-45 seconds (NOT MINUTES!), until the bun just begins to toast. This step really isn’t necessary if you’ve got some good crusty French bread. Add the sliced onions, parmesan, oregano, salt, and pepper to the sandwich, and serve immediately.
This could easily serve four people who eat somewhat sensibly, or two very hungry people who feel like regretting this decision the rest of the evening, like us!
Here we are, playing around with the camera in the kitchen while waiting for our bean balls to get done!