30 mins Preparation, Make 2 servings
- 2 Promise Gluten Free rolls
- For The Meatballs:
- 100g cashew nuts
- 4 slices of Promise Gluten Free loaf
- 100g oyster mushrooms
- 1 diced onion
- finely chopped garlic 2 cloves
- 2 tbsp tamari
- pinch smoked paprika
- 1/2 tsp salt
- pinch black pepper
- basil stalks if you have them
- For the Tomato sauce
- 1 red onion diced finely
- 2 cloves garlic finely chopped
- 1/2 chilli finely sliced
- 1 tbsp oil
- 680g tomato passatta
- 1 tbsp maple syrup
- 2 tbsp sun-dried tomato pesto
- salt and pepper to season
- 2 tbsp grated vegan cheese
- Basil, to serve.
Make breadcrumbs with 4 slices of Promise Gluten Free bread.
Blend breadcrumbs, Mushrooms, onion, garlic, Tamara, smoked paprika, salt, pepper and basil stalks in a food processor till reasonably smooth
Roll meatballs into small squash ball sized balls.
Fry the meatballs in hot pan with 2 tbsp of oil till lightly brown on both sides or else bake in preheated oven at 200 for 20 mins turning half way through
Remove from the pan
Put a frying pan on high heat. Once hot add 1 tbsp of oil and fry onions, chilli and garlic till slightly brown for 3-4 mins, stirring regularly. Add the passata, maple syrup, pesto and bring to the boil and reduce to a simmer. Leave to cook for 3-4 mins stirring occasionally.
Adjust seasoning by adding salt and pepper to your taste
Half and toast the rolls Place on a baking sheet, fill with the tomato sauce, top with meatballs and cheese and bake in a 180C oven for 15-20 mins or until hot through.