Vegan meatball focaccia subs
Serves 4
Easy
Prep:
Cook:
Make a moreish sandwich for lunch, encased in focaccia and packed with vegan meatballs and cheese. It will make a welcome change from shop-bought sarnies
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- 2 tsp olive oil
- 16 vegan meatballs
- 1 small red onionfinely chopped
- 2 garlic clovescrushed
- 400g can chopped tomatoes
- handful of basiltorn
- 2 focaccia loaves
- vegan hard cheese
Nutrition: Per serving
- kcal602
- fat21g
- saturates3g
- carbs73g
- sugars10g
- fibre4g
- protein29g
- salt3.2g
Method
step 1
Heat the olive oil in a large frying pan over a medium heat and brown the vegan meatballs. Remove to a bowl. Heat the olive oil in the pan and fry the red onion for 10-12 mins over a low heat until soft. Stir in the garlic and cook for 1 min. Add the chopped tomatoes. Cook for 5 mins, then return the meatballs to the pan and cook for 10-15 mins until the sauce has thickened and the meatballs are cooked. Stir in a handful of the basil. Cut the focaccia loaves into 8 slices by cutting each down the length, then through the middle. Spoon 4 meatballs over 4 slices along with some sauce. Scatter over some grated vegan hard cheese and sandwich with the remaining slices. Best served on the day but will keep chilled for 24 hrs.
