Vegan Meatball Sub

This vegan meatball sub sandwich features a simple tomato sauce over savory, garlicky lentil meatballs. The sauce is smothered with vegan mozzarella and served on a hoagie bun. Every bite is absolutely delicious!

Course Main Course

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings sandwiches

Calories 535kcal

Author Marly McMillen

Ingredients

1 batch Vegan Lentil Burger mix (or use Gardein Vegan Meatballs)
3 cups marinara sauce
8 hoagie buns
4 tablespoons vegan butter
2 cups vegan mozzarella shreds

Cups - Metric

Instructions

For the Meatballs:

Preheat oven to 350°F/175°C. Line a 9x13 baking pan with parchment paper.
Make the lentil mixture according to instructions. Then use a cookie scoop to create 1-inch meatballs. Place these on the prepared baking sheet. You can place them closely together, just leave enough room for air to circulate around them.
Spray the meatballs with a light coating of vegetable cooking spray.
Bake for 30 minutes, using tongs to turn the meatballs about halfway through cooking.
Whether using frozen or homemade meatballs, transfer them to a saucepan and cover with marinara sauce over medium heat. Gently stir until the meatballs are coated. Cook until the sauce and meatballs are heated through, around 10 minutes.

For the Meatball Subs:

Spread butter on both cut sides of the buns. Turn your oven's broiler on and broil buns until toasted, 2 to 3 minutes. Keep a careful watch on the buns so they don't burn.
Place 4 meatballs on each toasted bun. Add a bit of sauce to each bun. Top with equal amounts of vegan mozzarella. Place the sandwiches on the parchment-lined baking sheet from above.
Place the pan in the oven and broil the sandwiches for 2 to 3 minutes, until the cheese has melted and is golden brown around the edges.
Serve sandwiches with marinara sauce for dipping or drizzling on top.
Store sandwiches in an airtight container in the fridge for up to 5 days. They can be frozen in freezer-safe containers or bags for up to 2 months.

Nutrition