Another bad picture. All I can say is, I was hungry.

This is a super simple sandwich that tastes like there was a ton of effort put into it, minus the effort. I think this would be good with some sauteed onions as well, but hubs isn’t a huge fan of them, so I left them off the menu this time. Really, you could add in all kinds of additional veggies, if you prefer (green peppers, spinach, etc.). Get creative!

Vegan Meatball Sandwich

Ingredients

8-10 Nate’s Zesty Italian Meatless Meatballs
1 jar pasta sauce of choice
Daiya mozzarella style shreds
3 large portobello mushrooms
Garlic Gold (or vegan garlic butter)
1/2 tbs Earth Balance
2 Italian sandwich rolls or Hoagie buns

Ingredients

• Warm 1/2 – 2/3 jar of sauce in small saucepan
• Add frozen meatballs to sauce, cover and reduce heat to low. Simmer for about 10 min
• Meanwhile, slice mushrooms and melt butter in small pan
• Add mushrooms to butter and saute 5-6 min or until mushrooms are softened
• Coat each side of buns in garlic gold and place on small tray or baking sheet
• Add meatballs to each bottom bun. Spoon a line of sauce down the center of top buns. Add mushrooms and top with cheese
• Toast in a toaster oven or bake until cheese is melted

Yield: Serves 2