Chloe Coscarelli shares her creative vegan recipes in the cookbook Chloe Flavor.
This recipe has a handful of components to it (maybe not the best choice for a busy weeknight!) , but if you put in the time, I promise the result will be showstopping, both to the eyes and the taste buds! I recommend making the meatballs and mozzarella sauce the day before serving to break up the prep.
MAKE-AHEAD TIP: The mozzarella sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days. The meatballs can be made in advance, formed into balls, and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Cook directly from refrigerated or frozen.
Directions
- In a food processor, combine the nuts, nutritional yeast, salt, and garlic powder. Pulse until a fine meal forms. Drizzle in the maple syrup and pulse again until incorporated. Store in an airtight container or plastic bag in the freezer for up to 6 months. (I use it straight from frozen; it thaws within seconds thanks to its fine texture!)
- Make the mozzarella sauce: In a blender, combine all the sauce ingredients. Blend on high speed for about 2 minutes, until very smooth.
- Make the meatballs: In a food processor, combine the beets, brown rice, seitan, bread crumbs, garlic, salt, black pepper, oregano, and red pepper flakes. Process until well-combined. Using your hands, form the mixture into 1- to 2-inch balls (they should be able to fit into the buns).
- In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the meatballs and cook, turning occasionally, for 8 to 10 minutes, until browned all over, adding more oil as needed. Transfer to paper towels to drain.
- To assemble, on each bun, layer a spoonful of marinara sauce, meatballs, and a drizzle of mozzarella sauce. Garnish with Vegan Parmesan and basil, and serve warm.
Reprinted from Chloe Flavor. Copyright © 2018 by Chloe Coscarelli. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House LLC.
