A great vegan option for your sandwich/lunch menu.
Preparation: 40 minutes
Serves: 4 portions
- 200g Red lentils
- 200g Bulgur wheat
- 1 Onion brunoise
- 2 Cloves garlic crushed
- 1L Veg stock
- 300g Mutti pizza sauce (tinned product)
- 2 tbsp. Italian seasoning
- 2 tsp Chilli flakes
- 4 Sub rolls
Cook the red lentils in half of the veg stock until soft, strain and reserve to one side.
In a large bowl, cover the bulgur wheat in the rest of the boiling stock until it just covers the bulgur wheat, cover with cling film and leave to cook for 20 mins.
In a saucepan, using some veg oil, gently fry the onions and garlic, add the chilli flakes and pizza sauce, cook for five minutes then add the Italian seasoning to taste.
Blitz together the lentils, bulgur wheat and tomato sauce mix, correct the consistency and seasoning and leave to cool.
Shape into balls and place on to a lightly greased piece of parchment paper, bake at 190c for 15 minutes turning at regular intervals to brown on each side.
Warm through more of the pizza sauce and coat the balls in the sauce. Serve in a sub roll. You could use vegan mozzarella or vegan sliced smoked Gouda and French’s Mustard to finish this sub.