Vegan Meatball Subs
Sandwich fans will love these vegan meatball subs. Not only are these lentil balls super easy to make, but also 100 % plant-based, and Baked!! Perfect in subs or over spaghetti. Soyfree Nutfree recipe makes 14-16 balls
Servings: 4
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
To make the meatballs gluten-free, use gluten-free breadcrumbs. use gluten-free bread to serve it or serve with gluten-free pasta as spaghetti and meatballs.
storage: 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
Nutrition does not include bread. 1 serving is 4 meatballs with bread and vegan cheese
Nutrition
Calories: 395kcal | Carbohydrates: 60g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Sodium: 658mg | Potassium: 1168mg | Fiber: 15g | Sugar: 11g | Vitamin A: 776IU | Vitamin C: 18mg | Calcium: 131mg | Iron: 8mg