The classic meatball sub sandwich, only a vegetarian version using Beyond Meat.
Start by chopping the onion, putting it in a pot with 2-3tbsp of olive oil and cooking until translucent (3 minutes). Add the tomato passata, salt, pepper, and the basil. Mix and cook on medium/low heat for 45 minutes to an hour
Chop the parsley and a couple of leaves of basil. Mix them with the 'meat', together with the chili flakes, breadcrumbs and some salt
With your hands shape the meatballs and cook them in a pan with some olive oil for 3-4 minutes on either side and for an extra couple of minutes swirling them around on medium heat (to ensure they are properly cooked through)
Assemble the baguette by spreading the tomato sauce on the bottom, followed by the meatballs, followed by some more tomato sauce. To finish off add as much shredded mozzarella as you'd like and if you're feeling fancy broil the sandwich in the oven for a couple of minutes to melt the cheese