INGREDIENTS
Spinach & Walnut Pesto
 100 g baby spinach leaves
 2 garlic cloves, peeled
 100 g walnuts, toasted and cooled
 ¼ C (60 ml) nutritional yeast
 zest and juice of 1 large lemon
 4/5 C (200 ml) neutral flavoured oil (use a mild/delicate olive oil or avocado oil)
 salt and pepper to taste
Tomato Sauce
 2 Tbsp (30 ml) olive oil
 1 medium onion
 2 cloves garlic, finely chopped
 1 x 410 g tin of chopped tomatoes
 2 tsp (10 ml) brown sugar
 1 tsp (5 ml) dried oregano
 1 tsp (5 ml) dried thyme
 ½ tsp (2,5 ml) chilli flakes (optional)
 10 g flat leaf parsley, chopped
 20 g fresh basil, chopped
 Salt and pepper
Meatballs & Bread
 Olive oil
 1 x 240 g boxes of Fry’s Family Plant Based Meatballs
 1 large French loaf, sliced to feed 2
 Vegan butter/olive oil
 Vegan mozzarella

Method

Spinach & Walnut Pesto
1

Place the spinach, garlic, walnuts and nutritional yeast into a food processor and blitz until finely chopped and well combined. Add the lemon juice and zest and slowly add the oil until you have reached the desired consistency. Season well with salt and pepper.

Tomato Sauce
2

Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion and cook until it is translucent and has softened. Add the garlic and fry for a minute until fragrant. Add the tin of tomatoes, brown sugar, oregano, thyme and chilli flakes (if using them). Simmer for 10 minutes then add the parsley and basil and simmer for another 5 minutes or until thickened. Remove from heat and cover to keep warm.

Meatballs & Bread
3

Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s Family Plant Based Meatballs until warmed through. Toss the meatballs in a little of the warm tomato sauce to coat.

4

Put the oven grill on full. Slice the loaf open, butter with vegan butter or drizzle with olive oil; lay on a baking tray buttered/oiled side up and toast until lightly golden brown. Remove the tray from the oven and spread a little tomato sauce onto the rolls. Top with meatballs; add more sauce and then finish with grated vegan mozzarella. Grill the subs until the cheese melts, then top with dollops of pesto. Season and serve.

Ingredients

INGREDIENTS
Spinach & Walnut Pesto
 100 g baby spinach leaves
 2 garlic cloves, peeled
 100 g walnuts, toasted and cooled
 ¼ C (60 ml) nutritional yeast
 zest and juice of 1 large lemon
 4/5 C (200 ml) neutral flavoured oil (use a mild/delicate olive oil or avocado oil)
 salt and pepper to taste
Tomato Sauce
 2 Tbsp (30 ml) olive oil
 1 medium onion
 2 cloves garlic, finely chopped
 1 x 410 g tin of chopped tomatoes
 2 tsp (10 ml) brown sugar
 1 tsp (5 ml) dried oregano
 1 tsp (5 ml) dried thyme
 ½ tsp (2,5 ml) chilli flakes (optional)
 10 g flat leaf parsley, chopped
 20 g fresh basil, chopped
 Salt and pepper
Meatballs & Bread
 Olive oil
 1 x 240 g boxes of Fry’s Family Plant Based Meatballs
 1 large French loaf, sliced to feed 2
 Vegan butter/olive oil
 Vegan mozzarella

Directions

Spinach & Walnut Pesto
1

Place the spinach, garlic, walnuts and nutritional yeast into a food processor and blitz until finely chopped and well combined. Add the lemon juice and zest and slowly add the oil until you have reached the desired consistency. Season well with salt and pepper.

Tomato Sauce
2

Set a medium sized pot over medium-high heat and heat the olive oil. Add the onion and cook until it is translucent and has softened. Add the garlic and fry for a minute until fragrant. Add the tin of tomatoes, brown sugar, oregano, thyme and chilli flakes (if using them). Simmer for 10 minutes then add the parsley and basil and simmer for another 5 minutes or until thickened. Remove from heat and cover to keep warm.

Meatballs & Bread
3

Add a drizzle olive oil to a frying pan and heat. Lightly fry the Fry’s Family Plant Based Meatballs until warmed through. Toss the meatballs in a little of the warm tomato sauce to coat.

4

Put the oven grill on full. Slice the loaf open, butter with vegan butter or drizzle with olive oil; lay on a baking tray buttered/oiled side up and toast until lightly golden brown. Remove the tray from the oven and spread a little tomato sauce onto the rolls. Top with meatballs; add more sauce and then finish with grated vegan mozzarella. Grill the subs until the cheese melts, then top with dollops of pesto. Season and serve.

Italian Meatball Sub with Spinach & Walnut Pesto
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How can we help you?

General Enquiries

Telephone

+27 31 700 3022

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Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+27 31 700 3022

Export Enquiries