Monday, March 3, 2014

Meatless Monday: Cajun Lentil Po’ Boy Subs


1 cup lentils
1 leek, white parts and finely chopped
2 celery stalks, finely chopped
1 clove garlic, minced
½ tablespoon chopped fresh thyme
1 teaspoon salt
1½ – 2 cups tomato puree
Italian herbs
Cajun seasonings
Lemon juice
Tabasco sauce
Salt and pepper to taste
Vegan cheese slices
4 Hoagy rolls or hot dog buns or baguettes


To prepare the lentil balls
1. Cook the lentils in 2-3 cups of lightly salted water.
2. Once the lentils are soft, allow to cool.
3. Meanwhile, chop the leek, celery and mince the garlic.
4. Mix the vegetables with the lentils.
5. Form balls from the mixture about the size of walnuts. If you wish, you can roll the balls in bread crumbs.

To prepare the tomato sauce
1. Place the tomato puree in a small saucepan.
2. Add the Italian herbs, Cajun seasonings, lemon juice, hot sauce and salt and pepper as needed.
3. Heat the sauce on a low fire.

To make the subs
1. Fry the lentil balls in a small amount of oil until they are brown on each side.
2. Slice each roll or bun. Place a slice of vegan cheese on one side.
3. Then put a spoonful of tomato sauce on the inside of the bun.
4. Lay 3 or 4 lentil balls in the bun, depending on the size of the bun.
5. Top with another layer of tomato sauce.
6. Continue in the same way making 4-5 lentil-ball subs.


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