This is the best vegan meatball sub recipe -baked meatless meatballs bathed with a homemade Italian sauce and melted cheese on a French baguette. A dream!
Ingredients for the beakes Vegan Meatballs
- Lentils. You will need at least two cups of cooked lentils for this recipe.
- Onion. Chop your onion into small pieces; if you don’t like raw onion, saute it before using.
- Garlic cloves.
- Ground Flax Seeds.
- Spices, raw cashews, lemon zest, and a pinch of salt.
Homemade Italian tomato sauce
Instead of using jarred sauce, you can make the most flavorful Italian tomato sauce using the following ingredients:
- Canned Tomato. Use any brand of canned tomato for this sauce.
- Garlic. Slice a garlic clove and add it to your tomato base.
- Onion. Chop an onion into small pieces before tossing it into the pot.
- Olive Oil. Add olive oil to the bottom of your pot before adding garlic and onion.
How to make the vegan meatball sub
- Vegan baked meatballs. Put the ingredients in the food processor and pulse several times until everything is well integrated. Shape the meatballs and put them on a baking sheet. Bake.
- Tomato sauce. Make the tomato sauce.
- Vegan meatball sub. Cut your baguette into three or four pieces, slice it in half, and place two or three meatballs. Bathe with one or two tablespoons of homemade tomato sauce. Cover with mozzarella or other cheese that melts. Place in the oven until the cheese melts, and finish with basil leaves.
Frequently asked questions
How Long Does It Take to Make the Vegan Meatball Sub? You’ll have a full vegan-friendly meal in about 30 minutes. You’ll have a full vegan-friendly meal in about 30 minutes. It will take about 10 minutes for you to prep your ingredients and an additional 20 minutes for everything to cook. You’ll make enough food to serve up to four people.
Can I Make the Subs in Advance? If you’re only making these subs for yourself, you can prepare the meatballs and tomato sauce in advance. Store your meatless meatballs in a food storage container and your sauce in a separate container, putting both in the fridge until you are ready to eat them.
It is best to assemble before eating. Don’t assemble the sandwich in advance because the tomato sauce can leave your bread soggy. When you’re ready to have a sub, reheat the meatballs and sauce before placing them on your bread to eat.
How do you store them? Store your meatless meatballs in a food storage container and your sauce in a separate container, putting both in the fridge until you are ready to eat them.
Other recipes that you may like:
- Homemade tomato sauce
- Roasted cherry tomatoes
- Kale pesto
- Classic vegan pesto
- 3 ingredient no-knead bread
Vegan meatball sub
- Food processor
- 2 cups cooked lentils see notes on how to cook them
- 1/2 cup onion, roughly chopped can be sauteed if you do not like it raw
- 3-4 garlic cloves, roughly chopped roughly chopped
- 2 tablespoons ground flax seeds
- 1/3 cup cashews raw
- 1/2 tablespoon fresh thyme or 1/2 teaspoon if dry
- 1/2 teaspoon seeds fennel *optional
- lemon zest
- a good pinch of salt
Italian tomato sauce
- 1/4 cup finely chopped onion
- 1 clove garlic, sliced
- 1-2 tablespoons olive oil enough to cover the bottom of the pot that you will use
- 1 28 oz canned tomato
For the sandwich
- 1 baguette cut in 4 pieces and each piece in half
- basil leaves
- 8 oz cheese (any type that melts)
- Pre-heat the oven to 350ºF
- Put the ingredients in the food processor and pulse several times until everything is well integrated.
- Shape the meatballs and put them on a baking sheet.
- Leave them in the oven for about 10 min. Turn the baking sheet and leave it for 5-10min more. Be careful not dry them out.
For the tomato sauce
- Put the olive oil in a thick-bottomed pot.
- Put the onion with a pinch of salt and cook for five min without browning.
- Then add the garlic for about 2 minutes until it cooks.
- Add the tomato, a pinch of salt and leave it uncovered for about 15min.
Vegan meatball sub
- Cut your baguette into three or four pieces, slice in half and place two or three meatballs. Bathe with one or two tablespoons of homemade tomato sauce. Cover with mozzarella or other cheese that melts. Place in the oven until the cheese melts, finish with basil leaves.
- For every cup of dry lentils, you will get about 2 cups of cooked lentils.
- To cook them, put a cup of dried lentils with two cups of water and simmer until cooked. They should be soft, but they should hold their shape.
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.