Meatball Sub (Low-Knead, Whole Wheat Bread w/ Seitan Meatballs)

This is a super yummy and super easy recipe - the plus side is that it is much healthier than your usual meatball sub AND (for me) it is my favorite food. The bread has been steamed and then baked at a high temperature to create a moist and soft inside with a crispy, crunchy outside. A light sprinkle of sea salt mixed with garlic and olive oil runs through the cavity and then eventually sandwiches the garlicky, tomato-filled sauce and slightly chewy and fennel infused seitan meatballs.

(Low-Knead Bread Ingredients)

• 1 and 1/2 cups of Warm Water
• 1 tsp of Raw Sugar (or other Sweetener)
• 1/2 tsp of Salt
• 1 and 1/4 tsp of Active-Rise Yeast
• 3 cups of Whole White Wheat
• 1 tbl of Olive Oil

(Low-Knead Bread Directions)

• Bloom your water, sugar, oil, and yeast together for about ten minutes, then fold in your flour and salt.
• Mix until it is no longer liquidy but don't let it become a ball of dough just yet.
• Place into a well-greased bowl with a moist tea towel and let rise for thirty minutes, then let it rise in the fridge for 1-2 hours, knead for about three minutes and then let rest for 5 more minutes.
• Cut and roll into your preferred shapes, make three quick slits on the top and steam on the stove for 15 minutes each or until it has changed color and has cooked a bit.
• Bake at 450 degrees (you can brush with your preferred oil if you wish) on a sheet dusted with cornmeal for about 15 more minutes or until it has cooked to your liking.
• Let cool to the touch, split open and place in your meatballs.

(Seitan Meatballs Ingredients)

• 1 cup of Vital Wheat Gluten (I used Bob's Red Mill's)
• 1/2 tsp of Salt
• 1 tbl of Mrs. Dash's Garlic & Herb Blend
• 1/4 tsp of Crushed Fennel
• 1/4 cup of TVP/Veggie Crumbles
• 1 tbl of Olive Oil
• Enough Cold Water to mix
• Lightly Cooked Red Onion, Mushrooms and Orange Pepper

(Seitan Meatballs Directions)

• Cook off your vegetables in a dry pan first, let them cool slightly.
• Add everything except for the water together.
• Lightly toss together, add water slowly until it all comes together mostly. Knead for a moment.
• Then steam for about 45 minutes.
• Lightly fry your new seitan loaf on both sides with olive oil, then pour your favorite jar of marinara sauce onto it with a bit of water. Let it stew for five minutes and cut into chunks
• Place onto your fresh sandwich bread and enjoy!

This is a super yummy and super easy recipe - the plus side is that it is much healthier than your usual meatball sub AND (for me) it is my favorite food. The bread has been steamed and then baked at a high temperature to create a moist and soft inside with a crispy, crunchy outside. A light sprinkle of sea salt mixed with garlic and olive oil runs through the cavity and then eventually sandwiches the garlicky, tomato-filled sauce and slightly chewy and fennel infused seitan meatballs.