White BeanBall Sub with Arrabiata Sauce & Romaine Salad

White BeanBall Sub

with Arrabiata Sauce & Romaine Salad

GET RECIPES DELIVERED
dinner

Winter Recipes Comfort Foods Family Friendly High-Protein Nut-Free Leafy Greens Beans/Legumes Dinner American Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
780
FAT
19g
CARBOHYDRATES
107g
PROTEIN
40g

MAIN INGREDIENTS

  1. ½ cup textured vegetable protein
  2. 1 shallot
  3. 2 pepperoncini
  4. 2 garlic cloves
  5. 1 package cannellini beans
  6. 1 tbsp flaxseed meal
  7. 1 tbsp nutritional yeast
  8. 1 can crushed tomatoes
  9. 0.25 oz fresh parsley
  10. ¼ cup Panko bread crumbs
  11. ¼ tsp Aromasong Garlicky Lemon Pepper Salt
  12. 2 hoagie rolls
  13. 7 oz chopped romaine lettuce
  14. 1 lemon
  15. 2 tbsp + 1 tsp olive oil*
  16. Salt and pepper*
  17. *Not Included

TOOLS

  • Food processor
  • Baking sheet

INSTRUCTIONS

1
Veg prep
Preheat the oven to 450°F. In a small bowl, rehydrate the textured vegetable protein with ½ cup hot tap water and a pinch of salt. Peel and thinly slice the shallot. Destem and slice the pepperoncinis. Thinly slice 1 garlic clove, leaving the other clove whole.
2
Bean-town
Drain and rinse the cannellini beans. To a food processor add the beans, whole garlic clove, rehydrated textured vegetable protein, flaxseed meal, nutritional yeast, and a pinch of salt and pepper and pulse until well combined.
3
So baller
Divide the bean mixture into 6 equal portions and roll into balls. On a baking sheet, coat the beanballs with 1 tbsp oil and sprinkle with salt and pepper. Bake until the outsides are browned and crisp, about 20 to 22 minutes.
4
Get your Arrabiatta on
Place a medium saucepan over medium heat with 1 tbsp oil. Once the oil is hot, add the shallot, sliced garlic, and a sprinkle of salt. Cook until shallot is softened, about 3 minutes, and then add the crushed tomatoes, pepperoncinis, and ¼ cup water. Reduce the heat to a simmer and cook sauce, stirring occasionally until slightly reduced, about 8 to 10 minutes.
5
Texture Time
Rinse and dry the parsley. Pick the leaves from the stems and finely chop. In a small bowl, combine the Panko, Aromasong Garlicky Lemon Pepper Salt, and chopped parsley and stir. Pop the sub rolls in the oven to toast.
6
Lettuce eat!
Rinse and dry the romaine and lemon. Roughly chop the lettuce and halve the lemon. In a medium bowl, toss the chopped romaine, juice from half of the lemon, 1 tsp olive oil, and a pinch of salt and pepper. Stuff the sub rolls with the beanballs and smother with arrabiata sauce. Serve with romaine salad, remaining lemon, and sprinkle everything with herb panko. Mangia!