Vegatarian grinders These can be easily made vegan by substituting a vegan mozerella for the dairy mozerella.I use Quorn crumbles instead of soy crumbles like booca brand although I have used those in the past. Quorn can be found in the frozen foods isle. It is a mycroprotien. We like it.
One bag of Quorn grounds
One jar of pasta sauce..I like tomato basil flavored
A couple of hard crusty rolls preferably not white flour
1/4 cup or so of Mozerella cheese per grinder
Heat the quorn grounds in a skillet with a little bit of filtered water to avoid sticking. When they start to turn brown add the entire jar of sauce and stir in. Heat this mixture for about 10 minutes. Cut one end of the roll or use a small baguette cut in half. Use a sharp knife to hollow out the middle and take out the soft middle bread. Put a small amount of cheese at the bottom of the hollowed out roll and spoon in the quorn & sauce mixture. Top it off with the remaining cheese shreds. If you used a baguette softly press the cheese shreds into the sauce mixture so they form a cover over the exposed end. If you used a roll put the cut off end back on the roll and secure with a toothpick. You can put a few cheese shreds on top of the bread or brush it with olive oil and garlic whatever you like. Place on a cookie sheet lined with natural parchment paper and bake at 400 for 8 minutes. Serve.
If you use the whole bag of quorn grounds & sauce you will have enough of this mixture for about 5 or so grinders or save any extra for another night or to serve with pasta,etc.