1. Prepare the Chickpea Meatballs

• In a food processor, combine cooked grain, pecans, and garlic. Pulse until finely ground.
• Add most of the chickpeas (reserve about 1/2 cup), nutritional yeast, sun-dried tomatoes, olive oil, oregano, basil, salt, pepper, and breadcrumbs. Process until the mixture is thick and cohesive.
• Add the reserved chickpeas and pulse briefly to leave them coarsely chopped, adding texture to the meatballs.

Pro Tip: The mixture should hold together when pressed. If it’s too dry, add a small splash of water; if too wet, sprinkle in more breadcrumbs.

• Preheat the oven to 375°F. Shape the mixture into balls, about 1 1/2 to 2 tablespoons each (a cookie scoop works perfectly).
• Lightly grease a baking tray with olive oil, place the meatballs on it, and roll them to coat in oil. Bake for 15 minutes, flip, and bake for another 10-15 minutes until golden brown and firm.

2. Make the Vegan Mozzarella

• In a blender, combine cashews, water, melted coconut oil, apple cider vinegar, garlic, tapioca starch, nutritional yeast, and salt. Blend until smooth and creamy.
• Pour the mixture into a saucepan and heat over medium-low, stirring constantly. It will thicken into a glossy, stretchy consistency as it heats.
• Once thickened, transfer to a container. If making in advance, refrigerate until needed. The mozzarella will firm up as it cools but will melt beautifully when baked.

Pro Tip: Soaking the cashews for 4-6 hours (or boiling them for 15 minutes) ensures the creamiest texture if you’re not using a high-powered blender.

3. Assemble the Sandwiches

• Preheat your oven to 450°F.
• Slice a baguette or sandwich roll in half lengthwise, leaving it connected at the back.
• Spread a generous layer of marinara sauce on both sides of the bread. Roll each chickpea meatball in marinara sauce before placing them in the sandwich.
• Top with caramelized onions, dollops of pesto, and chunks of vegan mozzarella.

Pro Tip: For extra flavor, sprinkle fresh basil or crushed red pepper flakes over the assembled sandwich.

4. Bake the Sandwiches

• Place the assembled sandwiches on a baking tray. If the ingredients are warm, bake for 8-10 minutes. If they’ve been refrigerated, bake for 15-20 minutes to heat through.
• The vegan mozzarella will melt and start to brown, and the bread will crisp up beautifully.

Serve the subs hot and garnish with fresh basil if desired.