Chili Meat Ball Subs (Vegan)
Hey, remember those vegan chili meat balls from Friday? This sandwich is what I did with them (well, in addition to just popping them in my mouth, smashing them on toast with a slice of cheese, and throwing a few on a salad). I’ve probably said a million times already how I stopped eating meat so young, that I never tried a lot of different things. A meatball sub is one of those many things. They always look so hearty and so satisfying. I’ve made a few with more traditional meatless meatballs (and I promise to eventually post the recipe. Not sure why I haven’t yet), but I was craving something a little more inventive last week.
I know you’re all so eager and have already made the meatballs so all you have left is to make the cheese sauce and slap it in a bun. I started with my vegan nacho cheese sauce in mind but took a few turns and made something different. There is normally some amount of tomatoes or tomato base in chili and I mostly omitted that from the meat balls, so I wanted to make sure there was a good amount of tomato in the sauce. It comes together pretty quickly and you can easily whip this up while the meatballs are in the oven.
Don’t forget to enter the giveaway from Friday’s post. There will be FIVE winners, so I think it’s pretty worth your while! Also don’t forget to check out my new Facebook, Twitter, and Pinterest – links are on the side of the page. I haven’t dealt with social networking in a while, so it might take me a bit to get into the swing of things, but as promised, there will be another giveaway coming up utilizing Facebook and Twitter.
- 15 oz can diced tomatoes
- ¾ c unsweetened almond milk (or other milk)
- ½ c nutritional yeast
- ¼ tsp liquid smoke
- ¼ tsp chili powder
- ¼ tsp garlic powder
- ¼ ts onion powder
- dash paprika
- ½ tsp soy sauce (or GF/soy free substitute)
- Up to 2 tbsp cornstarch + 4 tbsp water
- Chili meat balls, prepared
- Sub or Hoagie buns (whole wheat, GF or “regular”)
- Mix tomatoes (undrained!) through soy sauce in a small sauce pan over medium heat.
- Mix 1 tbsp cornstarch with 2 tbsp water and whisk into sauce. Bring to an almost-boil and reduce heat to thicken. If necessary, add an additional 1 tbsp cornstarch with 2 tbsp water to reach desired thickness (for these sandwiches, I went the extra thick route so I wouldn’t make a mess eating them!)
- Lightly toast hoagie buns in the oven, if desired. Add 3 – 4 meatballs per sub (or whatever will fit) and top with cheese sauce.