Knife and Fork White Bean and Veggie Sub

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 10.36 ounces

Ingredients

White bean patties
2 1/3 cups cannellini beans, canned, drained, rinsed
1/3 cup white onions, small diced
1 1/2 teaspoons garlic cloves, peeled, minced
2 tablespoons tomato paste, canned
3 tablespoon Harissa sauce
1 cup bread crumbs, dry, plain
1 1/2 teaspoons lemon zest
1 tablespoon Italian parsley, fresh, minced
3 tablespoons mint, fresh, minced
1 1/2 teaspoons red pepper flakes, crushed
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons black pepper, ground
3 cups Israeli couscous, pearl, cooked
3 tablespoons canola oil

Spring vegetable ragout
3 teaspoons canola oil
3/4 cup white onions, small diced
2 1/4 teaspoon garlic cloves, peeled, minced
3/4 cup asparagus, fresh, trimmed, cut into 1/2 inch pieces
3/4 cup green peas, frozen
1/4 cup cannellini beans, canned, drained, rinsed, reserve the bean juice
1 cup Aquafaba (bean juice) – add water if needed to meet amount
1 cup swiss chard, chopped
3/4 cup cherry tomatoes, small, cut in half

Basil aioli
8 teaspoons canola oil
1/2 teaspoon lemon juice
1/4 teaspoon garlic cloves, peeled, minced
8 teaspoons sunflower seeds, raw
1 1/2 cups basil, fresh, whole
1/4 teaspoon Kosher salt
1 cup vegan mayonnaise

For service
12 hoagie rolls, sliced not all the way through, toasted

Preparation

1. For white bean patties – In a food processor, combine beans, onions, garlic, 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.
2. 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.
3. On a flat top grill or in a large saute 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 store on sheet pans in a hot box or hotel pan in the hot well until ready for service.
4. 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.
5. 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.
6. For basil aioli – Combine oil, lemon juice, garlic, 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 a sealed container in cooler until ready for service.
7. For service – Spread 1 tablespoon of basil aioli on each slice of the hoagie, top with 1 patty and 1/4 cup veggie ragout.

Nutrition information

Calories: 224 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Carbohydrate: 34g Fiber: 4g Total Sugars: 3g Protein: 8g Sodium: 279mg