Home Eggplant Meatball Parmesan Sub With Caramelized Onions [Vegan, Gluten-Free]

Eggplant Meatball Parmesan Sub With Caramelized Onions [Vegan, Gluten-Free]

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Pair your favorite vegan meatballs with a fresh sourdough hoagie, a heap of no-oil caramelized onions, and our homemade cashew parmesan. This sandwich is sure to be a favorite among family and friends. It does not skimp out on flavor OR nutrition! It is packed with veggies and herbs, so you don’t want to miss out on this.

Eggplant Meatball Parmesan Sub With Caramelized Onions [Vegan, Gluten-Free]

Serves

3

Cook Time

40

Ingredients

For the Cashew Parmesan:

  • 1/4 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon garlic powder
  • Pinch of chili powder

For the Oil-Free Caramelized Onions:

  •  1 cup sliced white onions
  • Around 1 cup low-sodium vegetable broth

For Assembly:

Preparation

To Make the Cashew Parmesan:

  1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

To Make the Oil-Free Caramelized Onions:

  1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion, and cook down stirring occasionally for about 15-20 minutes.
  2. Add more broth as needed to prevent burning but don’t add more until it has cooked off.

To Assemble the Meatball Subs:

  1. Preheat the oven to 350°F. Slice open your bread if it is not already cut, and place into an oven on a baking sheet to toast for about 8-10 minutes. Make sure you keep an eye on it to prevent it from getting burned! Remove from oven and allow it to cool a bit before handling.
  2. Gently add your meatballs into a large mixing bowl, and pour over the marinara or pizza sauce. Toss gently to avoid breaking the meatballs until they are all thoroughly coated with sauce.
  3. Divide you meatballs amongst your bread and then top with the onions and a sprinkle of parmesan.

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AUTHOR & RECIPE DETAILS


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