Mushroom Meatball & Garlic Cream Sandwich
Sometimes spontaneous recipes are the best. This Mushroom Meatball & Garlic Cream Sandwich was too good to keep it to myself, it HAD to be shared with the omnivores and the herbivores. If you’re looking for a beautifully simple lunch, look no further. Although the sandwich looks indulgent and possibly bad for your insides, it’s not. It’s filled with fungi and protein! Mushroom Meatballs are much less fatty than your regular processed mince meat balls and are a great meat substitute. Not only do mushrooms have a “meaty” texture, but taste a whole lot better than cow.
Mock meats are BIG right now. Seitan is on the rise, jackfruit exportation must be under strain and there are more vegan sausages than ever before. The fact the vegan movement is growing is super exciting and the ethical drive behind it is amazing. Some think it’s weird that vegans and veggies like to eat meat alternatives and that they should just go eat their vegetables, however, there is nothing wrong with liking the taste of meat – it’s not been made into a multi million industry for selling disgusting food; it’s supposed to taste good! A lot of the time this is why people struggle turning veggie, yet with these amazing substitutes, there is hardly an excuse.
For you healthy bunch out there, don’t be thinking that meat sub products are just wheat based and bad for you. There are so many options out there to get creative with, like this mushroom balls! These homemade meat balls are super easy, healthy, soy-free, nut-free, gluten-free; now you can’t say I don’t cater for everyone.
I used my Vitamix to create a rough dough, making sure not to blend into a puree and rolled them into small balls. I preferred the balls small, since one of my pet hates is amazing looking food you can’t possibly start to eat because my mouth doesn’t actually fit around it. Feel me?!
The other major part of this sandwich is the Garlic Cashew Cream. Oh my lord. I forget how much I love cashews until they reach my mouth, each time i’m pleasantly surprised. The texture they are capable of is mind-blowing. Like how is that not made from animal products yo? I assure you, it’s totally vegan and flavoured with the most beautiful ingredient of all: garlic. My Bae.
This Garlic cream can be used in so many ways. For sandwiches of course, for a dipping sauce (reduce the water slightly), salad dressing or stirred into rice. Whatever you damn like.
I urge you to go and satisfy your hungry belly with this tasty sandwich, or maybe treat yourself to a packed lunch.
Regardless, let me know how it goes in the comments!
- 1 cup chopped chestnut mushrooms
- 2 tbsp. ground flaxseed
- ½ tsp grated ginger
- 11/2 tsp hot sauce
- 2 tsp dried oregano
- ¼ cup oat flour
- pinch of salt and black pepper
- ½ cup cashew nuts, soaked overnight or in very hot water for 30 minutes
- ½ cup filtered water
- 2 garlic cloves
- 1 tsp apple cider vinegar
- ½ tsp sea salt
- 4 slices of crusty bread (GF if needed)
- 1 cup spinach
- 1 large beef tomato, sliced
- Pre heat your oven to 180C/350F/Gas Mark 4 and line a baking sheet
- In a small bowl, mix the flaxseed and 4 tbsp. of water together. Set aside for 5 minutes.
- Place the mushrooms, ginger, hot sauce, oregano and the flaxseed egg into a food processor and Pulse a few times until a chunky texture. Add the oat flour and pulse together again. You want a slightly chunky mushroom paste.
- Spoon a heaped tbsp. worth of the mixture, form into a ball with your hands and place on the baking paper. Repeat.
- Place in the oven for 25 -30 minutes.
- In the meanwhile, drain your cashews and place them in a blender along with the rest of your garlic cream ingredients. Blend until smooth.
- Evenly layer your spinach and tomato over two pieces of bread. Layer with 4 meatballs on each sandwich, drizzle with garlic cream and close the sandwiches with the other pieces of bread.
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