15 oz cannellini bean (425 g), 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups bread crumbs (145 g)
½ cup fresh parsley (20 g), finely chopped, divided, plus 1 teaspoon
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire sauce
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
1 tablespoon canola oil
1 cup marinara sauce (260 g)
12 dinner rolls, or hawaiian sweet rolls
1 cup shredded mozzarella cheese (100 g)
2 tablespoons melted butter
1 teaspoon shredded vegetarian parmesan cheese
Nutrition Info
Calories 279
Fat 7g
Carbs 44g
Fiber 28g
Sugar 4g
Protein 10g
How to Make It
1. Step
In a large bowl, combine the mushrooms, cannellini beans, onion, bread crumbs, ½ cup (15 grams) of parsley, 3 cloves of minced garlic, the dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper and mix well.
2. Step
Roll the mushroom mixture into golf ball-sized balls.
3. Step
Heat the canola oil in a large pot over medium-high heat until shimmering. Place the balls in the pot and cook for 1 minute on each side until browned all over, 3-4 minutes total.
4. Step
Add the marinara sauce and stir to coat the balls.
5. Step
Preheat the oven to 350°F (180°C).
6. Step
Slice the rolls in half lengthwise. Place the bottom half on a 9x13-inch (23x33-cm) rimmed baking sheet. Place the meatballs on top, followed by any remaining marinara sauce in the pot, then the mozzarella. Top with the top half of the rolls.
7. Step
Mix the melted butter in a small bowl with the remaining tablespoon of minced garlic, the Parmesan, and remaining teaspoon of parsley. Brush the tops of the rolls with the butter mixture.
8. Step
Bake for 15 minutes, or until the bread is golden brown.
