Over the weekend, Mack and I did some major shopping around town (we just moved, and needed some stuff), and since we live in L.A., this means we also logged some serious car time. This, of course, can lead to strange conversations while sitting in traffic. Among other things, Mack and I learned that before going vegan we both had a serious appreciation for meatball subs with provolone cheese melted on top. As you may be able to guess, I was immediately inspired to veganize this old favorite of ours.
And so! Last night's dinner was ooey-gooey cheesy saucey vegan goodness on a bun. And all kinds of simple!
This meal was so easy to throw together, I'm not sure you can call it a recipe. I started by grabbing some Whole Kitchen Vegan Meatballs from Whole Foods, which I heated up in a sauce pan with some plain old jarred pasta sauce. Just use enough to cover the meatballs in sauce. While that's heating up, slice open some soft sandwich rolls, and heat your oven to 350 degrees. When the sauce and meatballs are simmering, spoon the desired amount of meatballs into the rolls. Then cover with your favorite vegan cheese. I used Daiya, which I am obsessed with. It's available pre-shredded at Whole Foods.
Place the sandwiches on a baking sheet and place in the oven for about ten to fifteen minutes, or until the cheese has completely melted. Keep an eye on the bread, too, because depending on which type you choose, it may get too crispy.
Obviously, vegan cheeses won't melt the same way dairy cheeses will, so be sure to look closely- your cheese may not look completely melted, but it may be ready to eat. Burning is a possibility as well, so make sure not to over cook. The Daiya on our sandwiches was gooey and melty in the center, even if it may not seem that way in the photo.
These sandwiches were absolutely delicious, and proved (once again) that just about anything can be made vegan. Also, you can whip them up in less than 30 minutes. Perfect for a work or school night!