About This Recipe
I love Italian food, and my two favorite recipes are Lentil Mushroom Ragu and this vegan meatball sub, which is the ultimate comfort sandwich — hearty, saucy, and entirely plant-based. The meatballs are made from lentils and baked until crisp on the outside and tender inside, then layered on a toasted baguette with homemade tomato sauce and melted vegan cheese. Perfect for weeknights, meal prep, or when you’re craving that cozy Italian-style sandwich — without the meat.
Why You’ll Love This Recipe
- Packed with flavor: The lentil meatballs soak up all that garlicky tomato sauce.
- Easy to make: Simple ingredients, baked (not fried).
- Meal-prep friendly: Make the sauce and meatballs ahead of time.
- High in protein and fiber: A filling, plant-forward meal.
- Family favorite: Even non-vegans will love it.
Ingredient Notes
Lentils: Use cooked green or brown lentils — they hold their shape best. (1 cup dry = ~2 cups cooked). You could also use store-bought lentils.
Cashews: Add creaminess and richness. Sub with sunflower seeds or walnuts.
Flaxseed: Acts as a binder — can swap with chia seeds. Or if your lentils are moist enough to hold everything together, you could leave them out.
Tomato Sauce: Homemade Italian tomato sauce gives better flavor than jarred. Use crushed or diced canned tomatoes.
Cheese: Any mozzarella or provolone that melts well works. If you need vegan, it works amazingly as well.
Bread: Use a crusty French baguette or soft hoagie rolls.
How to make the vegan meatball sub
- Bake the meatballs: Add lentils, onion, garlic, flaxseed, cashews, thyme, lemon zest, fennel seeds (optional), and salt to a food processor. Pulse until combined but not puréed. Roll into balls and bake at 350°F for 20 minutes, turning halfway.
- Make the tomato sauce: Heat olive oil in a saucepan. Sauté onion and garlic with a pinch of salt for 5 minutes. Add canned tomatoes and simmer uncovered for 15 minutes. Adjust seasoning.
- Assemble the subs: Slice the baguette, add meatballs, and top with sauce and cheese. Bake until the cheese melts. Finish with fresh basil.
Variations
- Spicy version: Add red pepper flakes or chipotle in adobo to the sauce.
- Extra flavor: Spread a layer of pesto or kale pesto
- Low-carb option: Serve the meatballs over zucchini noodles instead of bread.
Home-Cook to Home-Cook Tips
- Don’t overblend the meatball mixture — texture is key.
- Assemble just before eating to prevent soggy bread.
- Double the tomato sauce — it freezes beautifully and works for pasta, pizza, or soups.
Vegan Meatball Sub
Equipment
Ingredients
Ingredients
- For the Vegan Meatballs
- 2 cups cooked lentils see notes on how to cook them
- ½ cup onion roughly chopped (can be sautéed if you don’t like it raw)
- 3 –4 garlic cloves roughly chopped
- 2 tablespoons ground flax seeds
- ⅓ cup raw cashews
- ½ tablespoon fresh thyme or ½ teaspoon dried
- ½ teaspoon fennel seeds optional
- Zest of 1 lemon
- A good pinch of salt
For the Tomato Sauce
- ¼ cup finely chopped onion
- 1 garlic clove sliced
- 1 –2 tablespoons olive oil enough to cover the bottom of your pot
- 1 28 oz can tomatoes (crushed or diced)
- Salt to taste
For the Sandwich
- 1 baguette cut into 4 pieces and halved
- 8 oz vegan mozzarella or any cheese that melts
- Fresh basil leaves to serve
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Make the meatballs:
- Add lentils, onion, garlic, flax seeds, cashews, thyme, fennel seeds, lemon zest, and salt to a food processor. Pulse until combined but not puréed.
Shape and bake:
- Roll the mixture into small balls and arrange on the baking sheet. Bake for 10 minutes, flip, and bake for another 5–10 minutes until golden but still moist inside.
Prepare the sauce:
- Heat olive oil in a pot over medium heat. Add onion and a pinch of salt; cook for 5 minutes without browning. Add garlic and cook for another 2 minutes. Pour in the tomatoes and simmer uncovered for about 15 minutes, stirring occasionally.
Assemble the subs:
- Slice the baguette pieces in half. Add 2–3 meatballs to each piece, spoon over tomato sauce, and top with vegan cheese.
Melt and serve:
- Bake until the cheese is melted. Remove from oven and finish with fresh basil. Serve immediately.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe appeared first on Ale Cooks in October 2014.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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