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Delicious and hearty meatball sub with baked lentil and walnut meatballs, marinara sauce and vegan mozzarella cheese
Meatball subs are pretty much my new favorite meal except, you know, all the carbs. So worth it though!
I made these for dinner several times in a row to see how my family and I like them most. I actually made an Alfredo sauce version which was so tasty (I’ll share that recipe soon!) but not my favorite for this dish. In my opinion, nothing beats a classic meatball sub. Marinara, mozzarella and some herbs on top!
How to Make Vegan Meatball Subs
Start by making your meatballs from my recipe here. I highly recommend making your own meatballs. Not only is it so much healthier than store bought, the taste is incomparable. Nothing beats a meatball packed with fresh ingredients!
Preheat your oven to 350 degrees.
Once your meatballs are done, add about an entire jar of marinara sauce (or you can try my red lentil marinara here for more protein!) to a large saucepan and add meatballs. Turn heat on low as your just going to lightly heat these up in the saucepan and get them coated with sauce.
Add a little sauce to the insides of the rolls, then add about 3-4 meatballs per roll. If you like yours really saucy, add some additional sauce at this point.
Next, top with your vegan mozzarella cheese and place in the oven. You can put these directly on the rack for a crispier roll or place them on a baking sheet.
Cook for about 7-8 minutes or until your bun is perfectly crispy and the cheese is starting to melt.
Remove from oven and top with fresh parsley, basil or both. I also like to add dry Italian seasoning to mine.
Vegan Meatball Subs
Makes 3 large subs
Ingredients:1 batch (12) vegan lentil meatballs from my recipe here 1 jar of your favorite marinara sauce (or my red lentil marinara sauce from my recipe here )1 package of vegan mozzarella cheese 3 large sub rolls Fresh parsley and basil Dried Italian seasoning
Instructions:
- Make your meatballs and set aside.
- Preheat the oven to 350 degrees.
- Add sauce to a large saucepan and add meatballs over low heat. Coat meatballs in sauce.
- Add sauce to the insides of the roll and then add 3-4 meatballs. Add extra sauce at this point if you like yours extra saucy.
- Top with vegan mozzarella cheese and place in the oven either on the rack for extra crispy roll or on a baking sheet.
- Cook for about 7-8 minutes or until your roll is cooked how you want it and the cheese is starting to melt.
- Remove from the oven and add fresh parsley or basil or both and dried Italian seasoning and serve!
Notes:
- I like to use vegan mozzarella shreds for this recipe but you can also use a softer vegan mozzarella as well!
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