These “meatball and parm” subs were soooooo damn good! Taryn used her mother’s traditional meatball recipe, but simply replaced the ground beef with TVP – texturized vegetable protein. The results were great. The meatballs had the perfect texture. For the vegan parmesan, we decided to use walnuts this time instead of cashews, and I think it actually came out a little better that way because the walnuts gave it a bit more flavor than the cashews. Regardless, these subs were the bomb. We hope you enjoy them as much as we did!

Print Vegan Meatball & Parmesean Sub Ingredients My Latest Videos Vegan Meatballs 1 cup tvp

1 cup boiling water

1 small onion, finely diced

2 flax eggs (2 tbsp ground flax, 4 tbsp water)

2 tsp Italian seasoning

1 tsp sea salt

1 tsp black pepper

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp soy sauce

1 slice bread

2 tbsp unsweetened almond milk

Vegan Parmesan 1/2 cup raw walnuts or cashews

2 drops lemon juice

2 tbsp nutritional yeast

1/2 tsp sea salt

1/2 tsp garlic granules Instructions In a large bowl, cover the slice of bread with soy milk and allow to soak. Meanwhile, prepare your tvp by covering it with boiling water. You can also get your flax eggs ready by stirring together the ground flax seeds and water. Once the bread is soggy, stir it up well with a fork. Then add the tvp, flax eggs, onion and spices and mix well. Refrigerate mixture for 15 minutes. Heat oven to 350 degrees. Once the meatball mixture has cooled, roll into balls and place on a parchment lined baking pan. Bake meatballs for 45 minutes to an hour. Meanwhile, in a food processor, combine the walnuts, lemon juice, nutritional yeast, sea salt and garlic granules and pulse until it is a coarse and crumbly meal. Don't over process because it will become thick and pasty. 3.1 http://veganfoodlover.com/vegan-meatball-sub/ VeganFoodLover.com