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Vegan meatball focaccia subs

One vegan meatball focaccia sub

Vegan meatball focaccia subs

Name: Vegan meatball focaccia subs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp olive oil; 16 vegan meatballs; 1 small red onion finely chopped; 2 garlic cloves crushed; 400g can chopped tomatoes; handful of basil torn; 2 focaccia loaves; vegan hard cheese

Samuel Goldsmith

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.5 out of 5.2 ratingsRate

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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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
16 vegan meatballs
1 small red onion

finely chopped
2 garlic cloves

crushed
400g can chopped tomatoes
handful of basil

torn
2 focaccia loaves
vegan hard cheese

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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.

Recipe from Good Food magazine, September 2023

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A star rating of 4.5 out of 5.2 ratings

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