White BeanBall Sub

Preheat the oven to 450°F. In a small bowl, rehydrate the textured vegetable protein with 1 cup hot tap water and a pinch of salt. Peel and thinly slice the shallots. Destem and slice the pepperoncinis. Thinly slice 2 garlic cloves, leaving the other 2 cloves whole.

Drain and rinse the cannellini beans. To a food processor add the beans, 2 whole garlic cloves, rehydrated textured vegetable protein, flaxseed meal, nutritional yeast, and a pinch of salt and pepper and pulse until well combined.

Divide the bean mixture into 12 equal portions and roll into balls. On a baking sheet, coat the beanballs with 2 tbsp oil and sprinkle with salt and pepper. Bake until the outsides are browned and crisp, about 20 to 22 minutes.

Place a medium saucepan over medium heat with 2 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 ½ cup water. Reduce the heat to a simmer and cook sauce, stirring occasionally until slightly reduced, about 8 to 10 minutes.

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.

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 the lemon, 2 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 and sprinkle everything with herb panko. Mangia!