EGGPLANT MEATBALL SUB W/ HOMEMADE CASHEW PARMESAN

INGREDIENTS:

1/2 RECIPE OF OUR EGGPLANT MEATBALLS

CASHEW PARMESAN:

• 1/4 cup raw cashews

• 1 tablespoon nutritional yeast

• 1/4 teaspoon sea salt

• 1/8 teaspoon garlic powder

• Pinch of chili powder

OIL-FREE CARAMELIZED ONIONS:

• 1 cup sliced white onions

• ~1+ cup low sodium vegetable broth

PAIR WITH:

• Three 6″ sourdough hoagies

• 1 cup oil-free marinara sauce (we use Engine 2) or pizza sauce

INSTRUCTIONS:

CASHEW PARMESAN

1. Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

OIL-FREE CARAMELIZED ONIONS:

1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion and cook down, stirring occasionally, about 15-20 minutes.

2. Add more broth as needed to prevent burning, but don’t add more until it has cooked off.

ASSEMBLY:

1. Preheat the oven to 350° F. Slice open your bread if it is not already cut, and place into an oven on a baking sheet to toast for about 8-10 minutes. Make sure you keep an eye on it to prevent it from getting burned! remove from oven and allow it to cool a bit before handling.

2. Gently add your meatballs into a large mixing bowl, and pour over the marinara (or pizza sauce). Toss gently (to avoid breaking the meatballs) until they are all thoroughly coated with sauce.

3. Divide you meatballs amongst your bread, then top with the onions and a sprinkle of parmesan. Dig in!

NOTES:

If you would like to make this recipe gluten-free, simply sub gluten-free bread and breadcrumbs.

You will probably have extra parmesan– it can be used on pizza, sandwiches, macro bowls, etc!

#sandwiches #eggplant #healthy