Name: Eggplant Meatball Subs with Spicy Marinara Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2 to 4
Ingredients: Salt and black pepper to taste; ¼ cup (190 g) amaranth; 1 teaspoon sriracha; 2 tablespoons liquid aminos (or tamari or soy sauce); 3 cups (300 g) diced eggplant; Olive oil spray; 1 tablespoon tomato paste; 1 teaspoon dried basil; One 15-ounce (425 g) can unsalted, diced fire-roasted tomatoes, with liquid; 1 teaspoon extra virgin olive oil; 2 teaspoons dried basil; 1 tablespoon nutritional yeast; 1 teaspoon liquid smoke; 1 teaspoon dried oregano; 1 garlic clove, minced; ½ medium yellow onion, diced; 2 mini sandwich baguettes or 1 long baguette, sliced into 2 to 4 sections; ¼ cup (28 g) chickpea flour; ¼ cup (60 ml) vegetable broth; ¾ cup (180 ml) vegetable broth

Preparation info

Serves
2 to 4

Difficulty
Easy
Ready in
55 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Who doesn’t love a sloppy ol’ meatball sub? Anyone? The “meat” in these meatballs is actually roasted eggplant mixed with amaranth, an ancient Mexican grain that gets very sticky when cooked (making it a very good binder). Roasting the eggplant takes away the typical mushy sliminess that tends to drive people away. The meatballs are very boldly flavored but are even better when combined with the incredibly easy Spicy Marinara Sauce. They’re so good even the biggest of eggplant-haters won’t