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Meatball Marinara

As I’ve always said, as a vegetarian/pescatarian it is difficult to keep meals interesting, which is why I am always trying to find new ingredients and food that I like. But sandwiches are always a winner with me. I love them: cold, hot, warm, as long as there is no sand in them I will eat it and there are so many different variations and fillings that you can add to a sandwich. Although, this particular sandwich has always stuck in my mind.

I remember a couple of years ago, my boyfriend at the time, had one of these sandwiches from a well-known sandwich chain and I remember thinking ‘Why can’t people make vegetarian versions’. I mean yes, it would mean a lot more work for the people who work at these food chains, but vegetarianism is becoming a popular way of eating and I think a little more consideration for the people who don’t eat meat, for whichever reason, could make a difference. But what do I know.

At the moment, I am doing intermittent fasting. I find it an easier way to eat and it saves me having to think and cook 4-6 different meals a day, instead I eat 2 hearty meals in a 7-8 hour eating schedule. Which is why I had enough calories for this phenomenal meal, but it can always be adapted and you can always use little wholemeal sub rolls.

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Ingredients

  • 6 Quorn Meatballs
  • 1 12′ Sub roll
  • 1/2 small, diced white onion
  • 50g Fresh, wilted Spinach.
  • 1 Clove garlic
  • 1 tsp Herbs de Provence
  • 1/4 tsp Chilli Flakes
  • 100g Tomato and Herb Sauce
  • 1 ½ Slices of Mozzarella
  • 1/2 Tsp Salt

NB: I do use jars of sauce now, for convenience, but it’s always the stores own brand as it has better and fewer nasty ingredients. If you have time you can always make your own tomato sauce with chopped tomatoes.

Instructions 

Place the vegetarian meatballs in an ovenproof dish with the white onion, chopped garlic, tomato and herb sauce, chilli flakes salt, and mixed herbs. Then place in a pre-heated oven for 20mins on 180-200c When the meatballs are cooked, sandwich them in your sub roll, on top of the wilted spinach, add the mozzarella cheese and leave in the oven until it’s all melted. Then serve immediately.

How easy was that?

You can find me on Instagram @TheHungryWelshGirl for more vegetarian/ pescatarian inspiration or if you make any of my recipes, tag me #TheHungryWelshGirl. I would love to see your creations.

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

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