Cruelty Free Sandwich Diet: Vegetarian Meatball Parm Sub

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Cruelty Free Diet: Why the name "Cruelty Free"? I am a vegetarian, and like meat. I just can't stomach the idea of killing an animal, so I had lots of what I called FAKE MEAT. My wife hated the name, so I changed to Cruelty Free, a sort of tongue in cheek choice. Vegan is totally cruelty free, and I'll get there someday. Sandwiches, by their very nature, limit serving size, which is always a challenge. Sandwiches also allow SO many variations. In a bread diet I read recently, you were told to eat between 10 and 16 slices of high fiber, low calorie bread every day. With these recipes you'll need to cut back from that, as the flavor and calorie levels are MUCH higher. Still, four sandwiches a day, augmented by some fruits and veggies as required, could still be a healthy and flavorful diet! I am not a nutritionist. In fact,as my picture shows, I am an overweight spaceage guitar playing dog. I am going to replace my regular diet with this and will keep you updated. Note: Take a look at the Hamilton Beach Breakfast Sandwich Maker. That could be a great way to make these sandwiches at work... or at home.

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  • 2

Ingredients

  • Note: I added this recipe because it looked good. I made it as listed, and the meatballs, when eaten alone, just aren't that good. It could be that the other flavors will help.
  • 1 package of Gimme Lean “Ground Sausage Style”
  • 1/2 small yellow onion, minced
  • 3 tbsp olive oil
  • 2 Sub rolls
  • Cheddar cheese, approximately 10-12 thin slices
  • 1/2 cup jarred marinara sauce
  • 1 cup sliced crimini mushrooms
  • Fresh Parsley, chopped

Preparation

Step 1

1. In a bowl, mix the Gimme Lean and yellow onion with your hands, until combined.  Roll out into 1 1/2 inch meatballs.

2. Add the oil to a large pan and set over a medium-high flame.  Once heated, add the meatballs to the pan and cook until it has browned on one side.  Using a spatula, flip over the meatballs and let the other side brown.  Once this happens, gently toss the meatballs around in the pan until they get a little color on all sides.  Turn off the burner and transfer the meatballs to a plate.

3. Add the mushrooms to the same pan that you used to cook the meatballs and set the burner to medium-high heat. Do not crowd the mushrooms.  Cook them until they have gotten crispy on the outside, but not burnt. Transfer to a bowl.

4. To assemble the subs, cut the submarine bread almost completely in half, lengthwise.  Line each side of the bread with 3 or 4 slices of cheddar cheese.  Fill each one with 5 or 6 meatballs and top with the marinara sauce.  Add another 2 or 3 slices of cheese on top of the meatballs.

5. Place the sandwiches on a baking sheet lined with aluminum foil and place the pan under the broiler in the oven until the cheese has melted, being careful not to burn the sandwich.

6. Take the pan out of the oven and top each with mushrooms and a sprinkle of chopped parsley.  Serve immediately.

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