Vegan 'meatball' subs

Ingredients

• 200g cooked brown rice
• 60g pecans
• 2 cloves garlic, peeled
• 1 425g can chickpeas, drained and rinsed
• 65g yeast flakes
• 2 tbsp sun dried tomatoes, roughly chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• Pinch freshly ground black pepper
• 40g vegan panko bread crumbs

• 150g soaked cashew nuts
• 250ml water
• 125ml melted coconut oil
• 1 tsp apple cider vinegar with The Mother
• 1 clove garlic
• 1 ½ tsp cornstarch
• 1 tbsp yeast flakes
• 1 tsp salt

• 200g garlic pasta sauce
• 2 tbsp pesto
• 4 tbsp fried onions
• Sourdough Baguette

To make the chickpea meatballs

1. In a food processor blend brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~ 200g), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs. Process until ground into a thick mixture. Add the rest of the chickpeas and pulse until they are coarsely chopped. 
2. Preheat the oven to 190 degrees, and shape the mixture into balls using about 1½ -2 tbsp per ball. 
3. Pour some oil into a small baking tray and spread to coat. Place the balls on the greased tray and roll them around to coat in oil. Bake for 15 minutes, flip, then bake another 10-15 minutes until golden.

To make the vegan mozzarella

1. Add all the ingredients to a blender and blend until smooth and creamy. Pour the mixture into a pot and heat over medium low until its thick and glossy. 
2. Allow to cool. Transfer to a container and keep in the fridge.

To assemble the subs

1. Preheat the oven to 230 degrees. 
2. Cut a sourdough baguette in half leaving it connected in the back. Spread a thick layer of marinara on both sides of the bread. Roll the chickpea meatballs in the tomato sauce before tucking into the sandwich. Top with onions and pesto and tuck in the vegan mozzarella. 
3. Bake the sandwich for 8-10 minutes. Enjoy hot, garnish with fresh basil if desired