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Sandwich fans will love these vegan meatball subs. Not only are these lentil balls super easy to make, but also 100% plant-based, and sooo delicious!! Perfect in subs or over spaghetti. Soy-free, Nutfree. Gluten-free option.
If you’re a sandwich fan like me, you will LOVE this easy vegan meatball sub recipe. Not only is it super simple to make it’s also 100 % plant-based, soy-free and and sooo delicious!!
We have baked lentil meatballs covered with marinara and melty vegan cheese served over an oven-toasted bun that gets brushed with garlic butter! YUM! Also all baked in the same pan so fewer dishes!
The vegan meatball subs are completely made from scratch and while many plant-based meatballs use tofu, these are soy-free. The flavor comes from lots of Italian herbs, spices, and nutritional yeast. While the ingredient list for this vegan meatball sub recipe might seem rather long, at first sight, most of the ingredients are really just spices. While you can pan-fry vegan meatballs, I prefer this baked version.
And then all you need is a good marinara sauce and some Italian sandwich rolls or baguette. Let’s not forget a sprinkle of some vegan cheese and maybe some fresh parsley on top.
The perfect weeknight dinner and let me tell you, kids LOVE these! These are perfect for game days and picnics. Serve the lentil balls with spaghetti and marinara for variation.
More vegan burgers and sandwiches:
- Pulled Jackfruit BBQ Sandwiches
- Black Bean Quinoa Burger
- Chickpea Avocado Salad Sandwich
- Tofu Egg Salad Sandwich
- General Tsos Tofu Sandwich
- Buffalo chickpea salad sandwich
- jalapeño popper chickpea sandwich
Vegan Meatball Subs
Ingredients
For the meatballs:
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- 3 tablespoons finely chopped shallots or red onion
- 15 ounce can lentils drained , or 1 1/2 cup cooked lentils (green or brown)
- 1/2 teaspoon crushed fennel seeds
- 1/4 teaspoon pepper flakes
- a pinch of nutmeg
- 1/2-3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- 1 tablespoon nutritional yeast, optional
- 1 1/2 tablespoons flaxseed meal , mixed with 3 tablespoons water
- 1 tablespoon vegan worcestershire sauce
- 1 tablespoon tomato paste
- 1/4 cup vegan mozzarella
- 3/4 cup breadcrumbs
For the subs:
- 18 to 20 ounces marinara sauce , or pasta sauce of choice
- 1/2 cup vegan mozzarella cheese
- 4 Long buns or other bread of choice
Instructions
- For the meatballs: Heat a skillet over medium low heat. Add the olive oil and let it get hot. Then add the garlic and shallots and cook until golden then set aside.
- To a bowl, add the lentils And mash until half of the lentils are mashed. Add the garlic and shallots and the rest of the ingredients except the breadcrumbs and mix really well.
- Then add in 1/2 a cup of the breadcrumbs first then mix in. Then add more breadcrumbs as needed until the mixture is not overly moist or sticky. Or add in 1-2 tablespoons flour if needed
- Line a 9 x 11 or similar size baking dish with parchment. Use a 1 1/2 tablespoon cookie scoop to portion out your meatball mixture. Then roll it between your hands to even it out and then place it on the parchment lined baking dish. Brush with oil (optional)
- Bake at 400 degrees Fahrenheit(206 degrees C) for 20 to 25 minutes or until the outside of the meatballs is crisp and set. Remove the meatballs from the baking dish.
- Assemble: Add your hot dog buns to the baking dish and brush with melted vegan butter or olive oil or some vegan garlic butter. (Remove the parchment before adding the buns as some parchment papers are not broil proof and might burn)
- Put the dish back in the oven and broil for 3 to 5 minutes or until the bread is starting to turn golden. Remove the dish from the oven, Add your meatballs to the bread.
- Heat up your pasta sauce until it's about hot and drizzle over the meatballs. Add a good helping of vegan cheese on top and then return the baking dish to the oven.
- Broil again for 3-5 minutes to melt the cheese on top and then remove from the oven. Top with some fresh herbs such as basil or parsley. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- the base of our meatballs are lentils – cooked and drained
- minced fried garlic and finely chopped shallots are sauteed for some umami
- seasoning: I like a blend of fennel seeds, pepper flakes, nutmeg, onion powder, black pepper, and Italian seasoning, oregano, and parsley
- vegan mozzarella, vegan Worcestershire-sauce, tomato paste, and nutritional yeast are added to the meatballs for that boost of umami
- flour and breadcrumbs help bind the mix together and flaxseed meal mixed with 3 tablespoons of water acts as a stand-in for the egg
- Marinara sauce and more vegan cheese are quintessential to the classic meatball sub and this is what I add here
Tips:
- To make the meatballs gluten-free, use gluten-free breadcrumbs
- You can use your favorite gluten-free bread to serve this
- Alternatively, serve the lentil meatballs over gluten-free pasta for a dinner of spaghetti and meatballs
- As a topping, use homemade or storebought marinara or your favorite pasta sauce of choice
How to make vegan Meatball Subs:
For the meatballs: Heat a skillet over medium-low heat. Add the olive oil and let it get hot. Then add the garlic and shallots and cook until golden, then set aside.
To a bowl, add the lentils And mash until half of the lentils are mashed. Add the garlic and shallots and the rest of the ingredients except the breadcrumbs and mix really well.
Then add in 1/2 cup of the breadcrumbs first then mix in. Then add more breadcrumbs as needed until the mixture is not overly moist or sticky.
Line a 9 x 11 or similar size baking dish with parchment. Use a 1 1/2 tablespoon cookie scoop to portion out your meatball mixture. Then roll it between your hands to even it out and then place it on the parchment-lined baking dish. Brush with oil (optional)
Bake at 400 degrees Fahrenheit (206 degrees C) for 20 to 25 minutes or until the outside of the meatballs is crisp and set. Remove the meatballs from the baking dish.
Add your hot dog buns to the baking dish and brush with melted vegan butter or olive oil or some garlic butter.
Put the dish back in the oven and broil for 3 to 5 minutes or until the bread is starting to turn golden. Remove the dish from the oven, and add your meatballs to the bread.
Heat up your pasta sauce until it’s about hot and drizzle over the meatballs. Add a good helping of vegan cheese on top and then return the baking dish to the oven.
Broil again for 3-5 minutes to melt the cheese on top and then remove from the oven. Top with some fresh herbs such as basil or parsley. Serve immediately.
To Store
Store the baked “meatballs” refrigerated for upto 3 days. Reheat in the oven for 5 minutes (you can put them another baking dish while broiling the bread. Then add to the bread, top with hot marinara and cheese and broil again
We made these meatballs exactly as the recipe is listed, but had them without the bread. Just a coleslaw, corn, and the meatballs marinara yum!!!! Perfect picnic night!
Awesome!
I’m tossing out all my other “neat”ball recipes. This one is the best. Thank you!
Wonderful!
The leftovers were even better! We ate with pasta and sauce. Came together so easily.
Awesome! Please do add a rating when you make again!
These were delicious! I do want to suggest to remove the parchment paper before starting the broiler. I ended up with a full on fire when the parchment went up in flames! Lol!
Also, the nutrition says it includes pasta but not bread, so just wondering if the information includes pasta…or if it’s just a typo?
Thanks for a really yummy dinner (and lunch tomorrow)!
It should say bread. Updated it. Oops, glad nothing happened! There are different kinds of parchment. Mine doesn’t catch on fire but some probably would. I’ll add that note
These were a huge hit with our family of four tonight. Thanks for another great recipe!
Yay!!!!
The taste is nice and they were not crumbly but I find the texture to be a bit too soft and floury. Next time I will replace half of the lentils with TVP.
Bake them a bit longer for firmer balls. Moisture content varies in lentils and other ingredients. Bake longer as that will should also take away the floury flavor
I am making these today and if they’re yummy, they will be a game changer!!! Can I substitute the vegan mozzarella and use more nutritional yeast? Not a big fan of vegan cheese. Thanks so much!!❤️
a little bit – or you could just omit it
Richa- In your
Ingredient discussion explaining each category you mention “flour and breadcrumbs” but I don’t see flour in the final recipe ingredient list. We’re you referring to the flax meal?
It’s in the instructions. In case the balls are too moist or having trouble making even balls, add 1-2 tbsp flour
Hello,
Which lentils did you use red, brown, or green.?
I use brown or green
Looks delicious! Can the meatballs be frozen ? Thanks.
Yes they should work ok. I would freeze them before baking. Double baking might dry them a bit