Beyond meat brand burgers are truly amazing. They really are one of the closet to "meat" substitutes available in stores right now. What I love most about them, is that you can thaw the patties and use them in place of meat in a TON of recipes. Each patty is 1/4 pound so 4 will equal a pound of meat. They are not hard to find, a lot of stores carry them now.
4 thawed Beyond Beef burgers
1/4 cup panko bread crumbs
1 teaspoon minced garlic
1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices
1 teaspoon tomato paste
1 flax egg
1 onion, diced
1 carrot, diced
1 28 ounce can crushed tomatoes
1 small 14.4 oz can diced tomatoes
1/3 red wine (optional)
2 teaspoons crushed garlic
1 teaspoon salt
2 teaspoons Italian seasoning
Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl.
Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan. You can line the pan with parchment paper for easier clean up.
Bake at 350 degrees for 30 minutes.
Sauté onions and carrots in 1 teaspoon of oil, and 1 teaspoon of salt, in a large pot for 5 minutes.
Add the wine, and let it cook for 2 minutes.
Add the remaining ingredients, and let the sauce simmer for 30 minutes.
Add the cooked meatballs, and let simmer in the sauce for 15 minutes.
Use whatever bread you like to make the sandwiches. We typically buy a baguette, and cut it into sections. French bread is often plant based. Just be sure to read the label.
Add the meatballs to the bread, and top with any kind of plant based cheese you like. We prefer Follow Your Heart brand because it tastes good, and also melts.
Place sandwiches on a baking sheet in the oven on 350 until cheese melts.
You can also add some vegan parmesan on top before serving.