Bean Ball Subs with Cheesy Sauce

Difficulty: Medium

Makes 4 Big Ass Subs

Bet you thought your meatball sub days were behind you when you went vegan, huh? Well I hope you’re sitting down because these bean ball subs are going to change your life. Plus we’re kicking it up  a notch with a super creamy, cheesy sauce – yeah, that’s right! The bean balls and sauces themselves are all soy and gluten free so pop these on some GF bread and there’s another gluten free meal to add to your repertoire.

Ingredients

• 1/2 recipe of my Bean Balls in Marinara Sauce
• 2 baguettes
• 2 cups baby spinach leaves

Cheesy Sauce

• 1 cup cashews (soaked overnight)
• 1 cup non-dairy milk (not soy for soy free dudes, obvs)
• 1/3 cup nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch of turmeric
• Salt to taste
• 1/2 teaspoon corn flour

Method

1. Prepare your bean balls and marinara sauce as per the recipe.
2. Cut the baguettes so you have 4 small subs, cut a opening in the top of each and stuff with baby spinach leaves.
3. Make the cheesy sauce by blending the soaked cashews, non-dairy milk, nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper until smooth.
4. Blend in corn flour before pouring into a saucepan.
5. Bring to the boil, constantly stirring until thick. If the mixture becomes too thick, whisk through some more non-dairy milk until you get the consistency you want.
6. Spoon the bean balls onto the subs with a little extra marinara and finish off with a generous serve of cheesy sauce.