If you try nothing else from this blog, you must try this.
And if you try this recipe, you will probably never need to try another recipe again.
My idea for lunch yesterday was this gloriously, amazing, scrumptious, lentil ball sub. Delicious lentil balls bathed in Homemade Italian Onion and Garlic Tomato Sauce a top a whole wheat bun, sprinkled with monterey jack cheese and vegan parmesan cheese.
Sometimes I think that I am a genius!
Scrumptious Lentil Ball Subs with Vegan Monterey Jack Cheese
An excellent way to use leftover lentil balls from spaghetti night. That is assuming that you would actually have any leftover. I made a batch specifically for this scrumptious recipe.
Makes one sub, multiply portions as needed
- 1 six inch whole wheat sub bun or hotdog bun
- 3 lentil balls
- 1/2 cup Homemade Italian Onion and Garlic Tomato Sauce or your favorite pasta sauce
- 1/4 cup shredded vegan monterey jack cheese
- 1 teaspoon vegan parmesan cheese
Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the lentil balls together with the tomato sauce in a small bowl.
Spread the lentil balls and sauce onto the whole wheat sub or hotdog bun. Top with the shredded monterey jack cheese and vegan parmesan cheese. Bake for 7-10 minutes and broil an additional 3-5 minutes (watching carefully) to melt the cheese. Serve with a side salad or raw vegetables.
You can thank me later.