Sundried Tomato Pesto Veggie Protein Sub
Published on 22nd April 2021
For the sundried tomato pesto
40g Pine Nuts
1 x 280g Jar Sundried Tomatoes in oil
1 Garlic Clove
1 Lemon juiced
For the rest
4 Wholegrain Ciabatta
20 GoodLife Vegetable Protein Balls with Spinach and Kale
4 Handfuls Rocket
1 Sliced Red Onion
Pre heat oven to 180 degrees celsius. Place GoodLife Vegetable Protein Balls onto a non-stick baking tray at the centre of the oven for 12-13 minutes. Turn once halfway through cooking time.
Place ciabatta bread in the oven to warm up, until it starts to crisp up.
For the pesto: Place all ingredients in food processor and blend until smooth.
Slice open ciabattas, place 5 cooked protein balls into each ciabatta. Top with sundried tomato pesto. Add in a handful of rocket and sliced onion and serve.
Created by nutritionist Lily Soutter for GoodLife. For more information you can visit her website here: https://lilysoutternutrition.com