In a food processor, combine the cooked grain, pecans, and garlic, then pulse until finely ground.

Add most of the chickpeas (reserve about ½ cup), nutritional yeast, sun dried tomatoes, olive oil, oregano, basil, salt, black pepper, and bread crumbs to the processor. Blend until you achieve a thick mixture.

Incorporate the reserved chickpeas and pulse until they are coarsely chopped.

Preheat your oven to 375 ºF. Shape the mixture into balls, using about 1 ½ to 2 tablespoons for each ball. A cookie scoop can be helpful for this.

Lightly oil a small baking tray and spread the oil to coat the surface. Place the meatballs on the tray and roll them around to ensure they are coated in oil.

Bake the meatballs for 15 minutes, then flip them and continue baking for another 10 to 15 minutes until they are golden brown.

For the vegan mozzarella, add all the ingredients to a blender and blend until smooth and creamy.

Transfer the blended mixture to a pot and heat over medium-low heat until it thickens and becomes glossy. It will continue to thicken as it cools. Store in the fridge if preparing in advance.

Preheat the oven to 450 ºF. Slice a baguette or sandwich roll in half, keeping it connected at the back.

Spread a generous layer of marinara sauce on both sides of the bread.

Roll the chickpea meatballs in the tomato sauce before placing them in the sandwich.

Top the meatballs with caramelized onions, pesto, and the vegan mozzarella.

If the ingredients are warm, bake the sandwich for 8 to 10 minutes. If they have been prepared in advance and refrigerated, bake for 15 to 20 minutes to heat through.

The vegan mozzarella should be melty and starting to brown, and the bread will be toasty when done. Serve hot, garnished with fresh basil if desired.