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.

Ingredients

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

Directions

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. 😉