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Knife and fork white bean and veggie sub

Knife and fork white bean and veggie sub

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.
Click here to view and print the PDF version of this recipe.
Servings: 12
Serving size: 10.36oz

Ingredients

White bean patties

  • 2 1/3 cups Beans, cannellini, canned, drained, rinsed
  • 1/3 cup Onions, white, small dice
  • 1 1/2 teaspoons Garlic, cloves, peeled, minced
  • 2 tablespoons Tomato paste, canned
  • 3 tablespoons Sauce, harissa
  • 1 cup Bread crumbs, dry, plain
  • 1 1/2 teaspoons Lemons, zest
  • 1 tablespoon Parsley, Italian, fresh, minced
  • 3 tablespoons Mint, fresh, minced
  • 1 1/2 teaspoons Red pepper flakes, crushed
  • 1 1/2 teaspoons Salt, Kosher
  • 1 1/2 teaspoons Pepper, black, ground
  • 3 cups Couscous, Israeli (pearl), cooked
  • 3 tablespoons Oil, canola

Spring vegetable ragout

  • 3 teaspoons Oil, canola
  • 3/4 cup Onions, white, small diced
  • 2 1/4 teaspoons Garlic, cloves, peeled, minced
  • 3/4 cup Asparagus, fresh, trimmed, cut into 1/2" pieces
  • 3/4 cup Peas, green, frozen
  • 1/4 cup Beans, cannellini, canned, drained, rinsed, save the aquafaba when drained.
  • 1 cup Aquafaba (bean juice), add water, if needed, to meet amount
  • 1 cup Chard, Swiss, chopped
  • 3/4 cup Tomatoes, cherry, small, cut in half

Basil aioli

  • 8 teaspoons Oil, canola
  • 1/2 teaspoon Lemons, juice
  • 1/4 teaspoon Garlic, cloves, peeled, minced
  • 8 teaspoons Sunflower seeds, raw
  • 1 1/2 cups Basil, fresh, whole
  • 1/4 teaspoon Salt, Kosher
  • 1 cup Vegan mayonnaise

Service

  • 12 each Bread, hoagie roll, sliced, not sliced all the way through, toasted

Instructions

For white bean patties

  • In a food processor, combine beans, onions, garlic cloves, tomato paste, harissa, bread crumbs, lemon zest, parsley, mint, red pepper flakes, salt and pepper. Pulse to combine but do not overmix to a paste. Fold bean mixture with couscous until combined.
  • Hand form into 4 ounce oval-shaped patties. Allow patties to rest in cooler for 30 minutes before cooking. Patties to be stored raw in cooler or freezer until ready to cook.
  • On a flat top grill or in a large sauté pan, heat oil over medium high heat. Add thawed patty and cook for 4 minutes on each side or until golden brown. If cooking from frozen cook for 8-10 minutes on each side. Patties can be cooked to order or stored on sheet pans in a hot box or hotel pan in the hot well until ready for service.

For spring vegetable ragout

  • In a rondeau, heat oil over medium heat. Add onions and garlic and slowly cook until tender, 5-7 minutes. Add asparagus and peas, cook for 7-10 minutes until asparagus is tender.
  • Add beans and aquafaba and bring to a boil then reduce heat to a low simmer. Allow liquid to reduce to a thin sauce. Add swiss chard and tomatoes and continue cooking until sauce is thick but still saucy. Ragout can be stored in a hotel pan in the hot well or hotbox until ready for service.

For basil aioli

  • Combine oil, lemon juice, garlic cloves, sunflower seeds, basil and salt in a food processor and process until smooth. In a bowl, stir pesto and mayonnaise until combined. Aioli can be stored in sealed container in cooler until ready for service.

For service

  • Spread 1 tablespoon basil aioli on each slice of the hoagie, top with 1 patty, and 1/4 cup veggie ragout.

Notes

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.

Nutrition

Serving: 10.36oz | Calories: 658kcal | Carbohydrates: 99g | Protein: 22g | Fat: 19g | Saturated Fat: 2g | Sodium: 820mg | Fiber: 11g | Sugar: 9g