- 1 tablespoon ground flaxseed
- 4 cremini mushrooms, finely chopped
- 1 cup kale, finely chopped
- 1 tablespoon olive oil
- 1 1/2 cup lentils, cooked
- 1/2 cup rolled oats
- 1/4 cup almond meal
- 2 tablespoon pepitas
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/2 cup tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 teaspoon pure maple syrup
- 2 whole wheat hoagie rolls
- 6 leaves fresh basil
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- To make the vegan meatballs, start by mixing the ground flaxseed with water in a small bowl and then setting it aside for 5 minutes to make the flax egg.
- Heat olive oil over medium-high heat in a skillet.
- Add mushrooms and kale and sauté, stirring frequently, until soft, about 4-6 minutes. Set aside.
- Add the cooked lentils to a large mixing bowl, and mash with a potato masher until mostly all are mashed.
- Add the cooked mushroom-kale mixture to the bowl, followed by the flax egg, rolled oats, almond meal, pepitas, sea salt, basil, oregano, and garlic powder, and mix together well.
- Shape the mixture into 2-inch balls using your hands, and then place the balls on the prepared baking sheet.
- Bake for 18-20 minutes, or until well-browned.
- While the vegan meatballs are baking, prepare the sauce by adding the tomato paste, vegetable broth, dried thyme, dried basil, dried oregano, garlic powder, sea salt, and pure maple syrup in a medium mixing bowl. Stir to combine well; Set aside.
- Assemble the subs by spreading the tomato sauce along the bun, the fresh basil, 3 vegan meatballs, and topped with more marinara sauce.