Vegan Meatball Subs

alright folks, so this is a real easy one...as a matter of fact, you dont actually have to do anything beyond hitting a button on the microwave and pushing the broil option on your oven... But this is a quick easy and surprisingly filling meal. I make these when I want something that makes me feel like I just ate a home cooked meal but only have about 10 minutes.

vegan sub or hoagie rolls
vegan meatballs (I use Trader Joe's brand meatless meatballs)
marinara sauce (I like to use an arrabiata sauce to give it a little kick)
Daiya Mozzarella style shreds

I use my pizza stone when baking these delicious sandwiches...keeps the bread on the bottom from burning.

cook meatballs according to directions (mine just pop in the microwave for 1 minute)
i like to put a layer of sauce on both sides of the bread to keep it from browning too much...but if you like your subs crispy you can skip this step. put a layer of sauce over the meatballs and top with cheese more or less to your preference. put oven on the broil setting and pop in until cheese is melted and edges of sub roll is crispy.

http://www.daiyafoods.com/

Lasagna

So I LOVE lasagna, like we're BFF's....I thought I would never be satisfied with a vegan variation but I played around with it until even my dad didn't know he was eating a veganized lasagna! It's the sauce that makes this dish, it's a vegan play on my moms homemade sauce she used to make...just a little betterand much more compassionate :)

Ingredients:

1 package DeBoles artichoke flour Lasagna noodles cooked and drained

Cheese Filling
1 package firm tofu, drained
1 tbs garlic powder
1 tsp basil
1 tsp oregeno
1/2 tsp salt
1 tsp parsley
1 tbsp olive oil
pepper to taste
1 package Daiya Mozzarella style shreds (minus one small handful for topping)
1/2 container vegan galaxy nutritional foods vegan grated topping (keep other half for topping)

directions for cheese filling:
crumble tofu and add spices and oil, mix with daiya and vegan grated topping place in bowl to the side

Sauce
1 large can tomato sauce
2 small fresh Roma tomatoes, diced
1 small can tomato paste
1 small can crushed tomatoes
2 tbsp olive oil
5 cloves fresh garlic, minced
1 tsp each of thyme, sage, sugar, cayenne pepper (if you like a little spice)
1 tbsp oregeno, basil and parsley
1 c diced celery
1 small diced onion
1 c green pepper, diced
1 package gimmie lean ground "sausage"

directions for sauce:
in a large saucepan, saute onion, celery, garlic pepper and sausage for about 5 minutes
meanwhile in large pot, combine tomato sauce, crushed tomatoes, tomato paste olive oil and fresh tomatoes, bring to a simmer. add sauteed veggies and sausage, stir. add spices, i always eyeball the spices so you can adjust the measurements to your taste preference, allow sauce to simmer about 15 minutes

in a lasagna pan, assemble layers. I like to start with a layer of sauce on the bottom so my noodles don't burn or stick, then alternate with a layer (or double layer) of noodles sauce, then cheese filling, i always finish with a noodle layer, topped with sauce and i sprinkle a the handful of daiya and the remainder of the vegan grated topping.

bake at 400 for 30 minutes and enjoy

some variations include using this for a stuffed shells or manicotti also, sometimes when I'm not feeling like a salad appetizer, i will add a package of thawed spinach to the cheese mixture to get all my greens

****update, i made this today and added some carrots to the sauce...yum!



http://www.daiyafoods.com/