Vegan Meatball Sub
This Vegan Meatball Sub is hearty, saucy, and full of flavor — baked lentil meatballs coated in a garlicky homemade tomato sauce, topped with melted vegan cheese, and tucked inside a warm baguette. A plant-based version of the classic Italian sandwich that’s easy to make and perfect for meal prep.
6 people
Calories: 404kcal
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
Lentil cooking: For every cup of dry lentils, you’ll get about 2 cups cooked. To cook: add 1 cup lentils + 2 cups water to a saucepan. Simmer until tender but not mushy.
Make-ahead tip: Meatballs and sauce can be prepared up to 3 days ahead. Store separately in the fridge.
Freezer-friendly: Freeze baked meatballs and sauce separately for up to 3 months. Reheat and assemble fresh.
Cheese options: Use vegan mozzarella, provolone, or your favorite meltable cheese.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 58g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 393mg | Potassium: 608mg | Fiber: 11g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 7mg