Vegan Pecan Meatball Hoagie Recipes

Steps:

• In blender container, blend tofu until smooth. You can add a little water to the tofu if necessary to blend, but not too much. Pour into a mixing bowl.
• Add the onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
• Form mixture into 2-inch balls.
• Fry in lightly oiled pan, turning to brown on all sides OR, lightly oil a baking sheet and bake meatballs at 400°F, turning several times, until all sides are browned. Be careful not to overcook and dry out meatballs in the oven. Start checking after 10 minutes and cook no longer than 30 minutes.
• Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
• Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400°F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
• Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.

Steps:

• In a blender container, blend cottage cheese until smooth. Pour into a mixing bowl.
• Add the egg whites, onion, pecans, crackers, sage, and garlic powder and mix well. Allow to thicken in refrigerator for 10 minutes.
• Form mixture into 2-inch balls.
• Fry in lightly oiled pan, turning to brown on all sides.
• Put browned meatballs in baking dish, cover with tomato sauce and heat in oven or microwave until sauce bubbles.
• Cut hoagie rolls in half and lightly brush cut sides with olive oil. Toast rolls in 400 degree F oven until very lightly browned, remove from oven and rub garlic clove on each side. Bake an additional 3-4 minutes or until nicely browned.
• Put 3 meatballs with sauce down the center of each toasted hoagie roll and serve warm.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• Mix bread crumbs, vegan cheese, pecan meal, tofu, onion, vegan mayonnaise, salt, basil, and sage together in a bowl.
• Combine warm water and egg substitute in another bowl; mix thoroughly and stir into meatball mixture until combined.
• Form into balls and place on the prepared baking sheet.
• Bake, uncovered, in the preheated oven until browned, 20 to 30 minutes.

Steps:

• Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
• Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
• Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
• Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
• Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.