White BeanBall Sub with Arrabiata Sauce & Romaine Salad

White BeanBall Sub

with Arrabiata Sauce & Romaine Salad

GET RECIPES DELIVERED
dinner

Arrabiata means angry in Italian in reference to the spicy peppers it contains. Our version is made with tomatoes, garlic, and red chilis and is the perfect partner to the white bean “meatballs”. Baking the beanballs ensures they’re texture perfection - crispy on the outside and soft on the inside. A bright romaine salad and herby panko complete this filling and nutritious Italian meal!

Winter Recipes Comfort Foods Family Friendly High-Protein Nut-Free Leafy Greens Beans/Legumes Dinner American Italian
GET RECIPES DELIVERED
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
780
FAT
19g
CARBOHYDRATES
107g
PROTEIN
40g

MAIN INGREDIENTS

  1. 1 cup textured vegetable protein
  2. 2 shallots
  3. 4 pepperoncinis
  4. 4 garlic cloves
  5. 2 packages cannellini beans
  6. 2 tbsp flaxseed meal
  7. 2 tbsp nutritional yeast
  8. 1 can crushed tomatoes
  9. 0.5 oz fresh parsley
  10. ½ cup Panko bread crumbs
  11. ½ tsp Aromasong Garlicky Lemon Pepper Salt
  12. 4 hoagie rolls
  13. 14 oz chopped romaine lettuce
  14. 1 lemon
  15. ¼ cup + 2 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 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.
2
Bean-town
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.
3
So baller
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.
4
Get your Arrabiatta on
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.
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 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!