1 (15)oz can cannellini beans (drained and rinsed)
1 cup gluten free quick oats
0.5 cup sun dried tomatoes
1 tablespoon fennel seeds
1 tablespoon Italian seasoning
0.5 teaspoon crushed red pepper flakes
1 large gluten-free baguette ((or other bread of choice))
1 cup loosely packed basil leaves
vegan parmesan (optional)
Heat the avocado oil in a medium pot. Add in the onions, carrots, and salt. Cook until the onions are translucent and the carrots have softened, about 5-7 minutes.
Add in the tomato paste and stir to coat the vegetables. Cook, stirring frequently, until the tomato paste has darkened in color, about 5 minutes.
Add in the tomato sauce, diced tomatoes, Italian seasoning, and crushed red pepper flakes. Cover and lower the heat to a simmer. Move onto the meatballs, but stir the marinara occasionally.
While the marinara is simmering, start the meatballs. Preheat the oven to 350 degrees. Line a sheet tray with nonstick foil and spray with coconut oil cooking spray. Set aside.
In a small bowl, whisk together the flaxseed meal and 2 tablespoons of water. Set aside to thicken.
Add the mushrooms and onions into a food processor fitted with an "S" blade. Pule until broken down into a fine dice.
Heat a skillet over medium heat and add in the avocado oil. Once the oil is hot, add in the mushroom and onion mixture and the salt. Sauté until the mushrooms have released their moisture and the mixture has evaporated, about 7-10 minutes.
Add the garlic and sauté for another minute. Return the mixture to the food processor.
Add in the flaxseed mixture, cannellini beans, oats, sun dried tomatoes, fennel, Italian seasoning, and crushed red pepper flakes. Process until a smooth mixture forms, scraping down the sides as necessary.
Using a 2 tablespoon measure, form the mixture into round balls. If it sticks to your hands, rub your hands with a little nonstick spray. Place the meatballs onto the prepared sheet tray and bake for 25 minutes. Flip the meatballs and bake for another 20 minutes.
Remove the marinara from the heat and stir in the basil and parsley.
On the bottom baguette, cover it with a layer of basil, then top with meatballs. Top the meatballs with dollops of marinara and optional vegan parmesan. Cover the top slice of bread with marinara. Close the sandwich and serve.