Plant-Based Meatball Subs

Plant Based Meatball Sliders on a plate and serving tray

 

Allergen-free doesn’t have to mean taste free with this recipe for Top 8-Free Plant Based Meatball Sliders! We start by whipping up a lentil and mushroom based “meatball” that is packed with umami flavor and plant-based protein. For extra crunch, we’ve coated our lentil balls in a crunchy blend of seeds, and tucked into Bread SRSLY light and airy sourdough dinner rolls for a bite that is jam packed with flavor, without any allergens!

 

How To Make Lentil Meatballs

Our plant-based meatballs use a base of lentils and mushrooms. Both meaty in texture, the lentils and mushrooms combine into a mixture that we can shape into balls. Lentils add protein while mushrooms add the umami flavor that we would be missing otherwise. 

Why Mushroom Caps?

The mushroom caps are the most tender and flavorful part of the mushroom. Using the caps only allows us to keep the texture consistent throughout cooking. 

The Binding Strategy 

Rather than egg, we're keeping this recipe fully vegan by incorporating ground flax and chia seed. Flax has a fibrous outer layer, called mucilage, that when ground and absorbed with moisture, thickens into a gel-like consistency. 

Chia seeds also help absorb the moisture from the mushroom caps and lentils. 

 

These Meatballs are Nutritional Powerhouses

If you're making 8 balls, each meatball will contain 16 grams of protein, 14 grams of fat, and a whopping 10 grams of fiber. Protein and fiber help to keep you full after meals which is why these are perfect for a vegan dinner. 

These meatballs are also high in omega-3s, folate, and manganese from the mix of seeds and lentils. The variety of hemp, flax, and chia seeds help make these meatballs a nutritional powerhouse! 

 

These Subs Are Top-8 Allergen Free

Check to make sure all of your individual ingredients don't cross contact with any of these allergens if you are allergic or serving those allergic. You can look at the label to see if it's processed on the same equipment or made in the same facility.

These plant-based meatball sandwiches are free of:

  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish
  • Tree nuts
  • Peanuts
  • Wheat
  • Soybeans
  • and gluten! (not a top 8 allergen)

Assembling the Sandwich

Once your meatballs are coated in flax and hemp then finished baking, we can assemble our sandwiches. 

  • Tomato Sauce: We recommend a tomato sauce from Rao's or Carbone, or you can make your own using a good jar of san marzano tomatoes. 
  • Dairy free cheese: Our favorite for this recipe are Violife, Miyoko’s Creamery, or Daiya because they melt well. Use a mozzarella! 
  • Gluten-free bread: Use Bread SRSLY's gluten-free sourdough dinner rolls for this recipe. Sourdough supports gut health and ours is made with a blend of 100% organic gluten-free flours. These dinner rolls are soft and flavorful! 

 

This vegan meatball slider recipe is savory, earthy, and nutty. Complemented by acidic tomato sauce, creamy cheese, and a soft slider bun, this recipe will delight all, whether or not they are plant-based! 

 

Recipe created by Micah Siva // @noshwithmicah

Gluten-Free, Dairy-Free, Vegan, Top-8 Allergen Free

 

NUTRITION

Calories: 470
Total Fat: 28g
Carbohydrates: 41g
Fiber: 15g
Protein: 18g

INGREDIENTS

Meatballs

  • 1 tbsp olive oil 
  • ¼ cup shiitake mushroom caps, roughly chopped
  • ¼ cup white onion, roughly chopped
  • 2 cloves garlic, minced
  • ¼ tsp red chili flakes
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 can green or brown lentils, drained (or 2 cups, cooked)
  • 3/4 cup ground flax, divided
  • ½ cup nutritional yeast
  • 1 tbsp chia seeds
  • 2 tbsp chopped basil, fresh
  • ¼ cup allergen-free cheese
  • ½ cup hemp seeds 
  • Salt and pepper, to taste

To Assemble

 

DIRECTIONS

  1. Preheat the oven to 375F. Line 2 trays with baking paper.
  2. Make the meatballs: In a frying pan, heat olive oil over medium heat.  Add the mushrooms, onion, garlic, salt and pepper cooking until the onions begin to soften, about 5-6 minutes.
  3. Add the red chili flakes, paprika, and tomato paste, stirring to combine for 2-3 minutes. 
  4. Add the green lentils, cooking until the lentils are warmed through, and the moisture evaporates.
  5. Transfer mixture to a food processor (or mash using a fork or potato masher), adding ¼ cup ground flax, nutritional yeast, chia seeds, basil and cheese until just combined.
  6. Meanwhile, combine remaining ½ cup flax and hemp seeds in a shallow dish.
  7. Using wet hands, roll the lentil mixture into 8-10 balls. Roll each ball in the flax and hemp mixture, and place on the lined baking tray.
  8. Bake for 15-20 minutes, or until golden.
  9. While the meatballs are cooking, transfer the halved dinner rolls to the second tray. Brush each half with olive oil and spoon 1 heaping teaspoon of tomato sauce over top. Sprinkle with cheese, and bake for 5-6 minutes, or until the cheese is melted.
  10. Remove the meatballs and buns from the oven. Place one meatball on the bottom half of the bun, top with chopped basil, and assemble with the top portion of the bun. Enjoy!

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