A delicious and healthy vegan curry meatball sub made with pumpkin seed tofu and lentils, mixed with sautéed vegetables and spices, served in a flavorful curry sauce and topped with zingy onions.
1: Pulse the onion, peppers, and mushrooms in a food processor until uniform in size and texture. Sauté them for 5-8 minutes until moisture has released, then set aside.
2: In a mixing bowl, break apart the pumpkin seed tofu and add lentils along with the sautéed aromatics, spice blend, and chickpea flour. Mix until combined and can shape firmly.
3: Place the mixture on a baking tray, spray with avocado oil and bake at 400ºF for 30 minutes.
4: For the sauce, add the aromatics, seasonings, and coconut milk into a pan. Mix to combine over low heat until it thickens to your liking.
5: For zingy slaw, slice the onions thin, then in a bowl mix with cilantro, olive oil, lemon, and seasonings.
6: Assemble the meatballs in a sub and serve with the zingy slaw on the side.
