Before we started eating plant-based, chicken parm sandwiches were towards the top of our most-wanted meals. This is our healthier vegan version.
The chickpea recipe is derived from KarissasVeganKitchen.com. We turned her meatballs into a patty, then put marinara and vegan cheese on it. Thank you for the delicious recipe, Karissa! Check her site out, it’s awesome!
215.5 ozcans of chickpeasdrained with liquid saved
5slicesvegan cheeseprovolone or parmesan is recommended
Preheat oven to 450 degrees.
Mix 2.5 tbsp flaxseed with 6 tbsp water in a small bowl. Let it sit for 10 minutes (this makes flax eggs).
Drain your chickpeas while reserving some of their liquid (if mixture is dry you can use this liquid to moisten it later).
Add all ingredients except marinara, vegan cheese, and buns to your food processor. Process on low speed for about a minute, until mixture is somewhat smooth. It doesn't have to be completely smooth. If mixture feels too dry, you can add a tbsp at a time of reserved chickpea liquid.
Line a baking pan with parchment paper (or grease it). Use your hands to make the chickpea patties, and place them on the baking pan.
Cook for 15 minutes. Then flip the patties, and cook for 10 more minutes.
Remove the patties from the oven, spoon marinara on patties (be generous!) and then top with your vegan cheese. Insert back into oven for 5 more minutes.
Place the patties on buns and serve. The texture will be crispy on the outside and softer in the middle.