Curry Meatball Sub

1: Pulse the onion, peppers, and mushrooms in a food processor until uniform in size and texture. Sauté them for 5-8 minutes until moisture has released, then set aside.

2: In a mixing bowl, break apart the pumpkin seed tofu and add lentils along with the sautéed aromatics, spice blend, and chickpea flour. Mix until combined and can shape firmly.

3: Place the mixture on a baking tray, spray with avocado oil and bake at 400ºF for 30 minutes.

4: For the sauce, add the aromatics, seasonings, and coconut milk into a pan. Mix to combine over low heat until it thickens to your liking.

5: For zingy slaw, slice the onions thin, then in a bowl mix with cilantro, olive oil, lemon, and seasonings.

6: Assemble the meatballs in a sub and serve with the zingy slaw on the side.