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. 😉