Beanball Sub Review

BEANBALL SUB

Source: Veganomicon Cookbook

Course: Main Course

Ingredients

• 1 (20-ounce) can kid­ney beans rinsed and drained about 3 cups
• 2 ta­ble­spoons soy sauce
• 2 ta­ble­spoons steak sauce or toma­to paste
• 2 ta­ble­spoons olive oil plus ad­di­tion­al for fry­ing or bak­ing
• 2 cloves gar­lic grat­ed or minced fine­ly
• ¼ tea­spoon grat­ed lemon zest
• ½ cup plain bread crumbs
• ¼ cup vi­tal wheat gluten
• ½ tea­spoon dried oregano
• ¼ tea­spoon dried thyme
• Marinara Sauce
• 2 cups fresh spinach leaves well washed
• 4 hoagie rolls split open
• 1 recipe pine nut cream

Directions

1. Mash the kid­ney beans in a mix­ing bowl un­til no whole beans are left. (We start with a pota­to mash­er and then use a fork to get any rebel beans that refuse to mash.) You don’t want them to be com­plete­ly smooth, you should still be able to rec­og­nize that they are kid­ney beans. Add the soy sauce, steak sauce, 2 ta­ble­spoons of the olive oil, the gar­lic, lemon zest, bread crumbs, wheat gluten, and herbs, and use a fork to mix ev­ery­thing to­geth­er. Use your hands to knead the mix­ture for about a minute, un­til ev­ery­thing is re­al­ly well com­bined and firm.
2. Roll the bean mix­ture in­to wal­nut-​size balls (you should have twelve to fif­teen of them).
3. Grease a rimmed bak­ing sheet with olive oil. Place the balls on the sheet and then driz­zle them with a lit­tle more oil, to coat. Bake for about 15 min­utes, un­til light­ly browned on the bot­tom, then flip them and bake for an­oth­er 10 min­utes.
4. PRE­PARE THE recipes of the first three com­po­nents. Pre­heat oven to 350º F. Place Bean­balls on a tray and top with about 1 cup of mari­nara and all of the pine nut cream. Bake for 20 to 25 min­utes, un­til pine nut cream is light­ly browned. Spread more mari­nara sauce on one side of each roll and dis­tribute the Bean­balls even­ly among the sam­mich­es, lay­er­ing the spinach leaves over them. Top lib­er­al­ly with more mari­nara sauce. Close your sammiches, slice in half on the diagonal, and serve.

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Notes: I skipped the pine nut cream to save time and I need to plan to make it when I can use the rest of the cream in something. I used Daiya mozzarella instead and it was great. The bean balls were so easy to make. Next time I'll double the recipe and freeze some. I left out the olive oil and just used olive oil cooking spray to coat the pan and they came out fine. I want to try them with spaghetti. The texture was very much like a meatball. Veganomicon is THE cookbook. Even non-vegans would love it.