Cody’s Impossible Meatball Sub

This excellent, hearty submarine sandwich recipe is donated by Cody Hayes. He “wings” the recipes and this is his best estimate. He recommends using a really nice baguette that’s not too thick. This recipe makes 8 sandwiches.

Ingredients

• 2 12oz packages of Impossible “Meat”

• 1 25oz jar of Messetta Roasted Garlic Tomato Sauce

• 1/3 cup chopped onions (about 1/4 of a medium yellow onion)

• 5 large cloves garlic, minced

• 1 Tbs vegan butter (he used Miyokos)

• 1/2 cup Italian seasoned breadcrumbs

• 1/4 cup Italian seasoning

• 2 skinny baguettes, cut lengthwise

• a drizzle of avacado oil

• 1/2 cup vegan parmesan (he used “Follow Your Heart”)

• 1 cup vegan mozzerella

• salt and pepper to taste

Instructions

1. Heat vegan butter in a skillet then saute onions for 3 minutes. Add the garlic and saute for 1 minute more. Remove from heat and cool.

2. Mix the Impossible meat with Italian seasoning, Italian breadcrumbs, the cooled onions and garlic, and salt and pepper.

3. Heat oven to 425 degrees F. Bake the meatballs for 10 minutes or until the outside is brown and a little crispy.

4. Take meatballs out and cut in half. Warm up the tomato sauce and 1/2 cup of water in a pan. Add the meatballs and simmer for 30-45 minutes.

5. Take the sliced baguettes and drizzle surfaces with avocado oil. Then add parmesan cheese. Heat oven to broil. Broil the bread until a little golden and toasty.

6. Take out the baguettes and cut into 8 sandwiches (cut each baguette into 4 sandwiches). Put meatballs w sauce onto each half of a toasted baguette. Top with shredded vegan mozzerella. Place top of sandwich. Enjoy!