Never hesitate to make vegan meatloaf again, because I have the perfect leftover solution: leftover vegan meatloaf sandwiches!
In my house, there are only the two of us (hubs and I). If I cook a lot of food, we feel obligated to eat it for every dinner until it’s gone. But my Tasty Lentil Mushroom Meatloaf makes a large loaf. So after a few meals, we needed to change it up a bit. And our leftover vegan meatloaf sandwich was born! The sandwich is so yummy, we always end up having that for the next few nights.
Obviously, most of the work is done for you once the meatloaf is made. But, you still need to toast a nice sandwich roll, sauté some bell peppers and onions, slice some basil leaves for a topping, heat the marinara sauce and assemble the sandwich.
You can also make these sandwiches with any vegan meatball, with so many premade vegan foods available now in grocery store freezer sections.
To toast the sandwich buns, open them up, keeping the top and bottom connected, onto a baking sheet. Place the baking sheet into the oven set on Low Broil until the buns are lightly browned. Do not leave them unattended as they tend to brown all at once. Remove and set aside.
To cut basil chiffonade style, place a bunch of basil leaves together and roll them up. Cut the basil roll in slices. Use your fingers to toss and separate the strips of basil leaves.
This recipe makes four sandwiches, but these amounts can be halved to make just two at a time. You can also sauté extra veggies ahead of time and pop them into the fridge to make leftover vegan meatball sandwiches the next day, too!