Curry Meatball Sub
Serves 420 mins prep30 mins cook
A delicious and healthy vegan curry meatball sub made with pumpkin seed tofu and lentils, mixed with sautéed vegetables and spices, served in a flavorful curry sauce and topped with zingy onions.
0 servings
What you need
tbsp olive oil
tsp onion powder
tsp pepper
cup coconut milk
tbsp curry powder
pinch red pepper
tsp paprika
bunch cilantro
tsp dried thyme
tsp garlic powder
tsp ground ginger
cup chickpea flour
tsp salt
oz lentil
clove garlic clove
Instructions
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.View original recipe