Beanball Sub

Makes 4

4 C marinara sauce
4 hoagie rolls, split open and toasted
2 cups fresh spinach leaves, well washed

BEANBALLS:
1 20-oz can kidney beans (about 3 cups) rinsed and drained
2 tbsp soy sauce
2 tbsp steak sauce or tomato paste
2 tbsp olive oil
2 cloves garlic, minced or pressed
¼ tsp grated lemon zest
½ C plain bread crumbs
¼ C vital wheat gluten
½ tsp dried oregano
¼ tsp dried thyme

PINE NUT CREAM:
1 lb soft silken tofu
½ C pine nuts
3 tbsp lemon juice
1 tsp arrowroot powder
1 clove garlic
pinch of nutmeg
1 ¼ tsp salt
pinch of white pepper

For Beanballs: Mash the kidney beans in a mixing bowl until no whole beans are left. You don’t want them to be completely smooth – you should still be able to recognize them as beans. Add everything else in. Use your hands to knead the mixture for about a minute, until everything is really well combined and firm. Roll the mixture into walnut-sized balls (you should get 12-15 of them). Don’t make them too big since the smaller ones have a better texture after baking. Grease a rimmed baking sheet with olive oil and place the balls on the sheet.

For pine nut cream: In a food processor, blend the pine nuts and lemon juice, scraping the sides occasionally, until a creamy paste forms. Add everything else.

To assemble: cover beanballs with 1 C marinara and all of the pine nut cream. Bake at 350* for 20-25 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 sandwiches, layering the spinach leaves over them. Top liberally with more marinara sauce. Close sandwiches, slice in half on the diagonal, and serve.

Credit: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

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