Recipe courtesy of The Tastemade Kitchen

Vegan Meatball Subs

This hearty vegan meatball sub made with mushrooms, lentils and oats is full of zesty Italian spices and flavor.
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  • Level: Intermediate
  • Total: 45 min
  • Active: 25 min
  • Yield: 2 to 4 servings
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Ingredients

Vegan Meatballs:

1 tablespoon ground flaxseed

4 cremini mushrooms, finely chopped 

1 cup finely chopped kale leaves 

1 tablespoon olive oil 

1 1/2 cup cooked lentils 

1/2 cup rolled oats  

1/4 cup almond meal 

2 tablespoon pepitas (hulled pumpkin seeds) 

Sea salt 

1/2 teaspoon dried basil 

1/2 teaspoon dried oregano 

1/4 teaspoon garlic powder 

Sauce:

1/2 cup tomato paste

1/2 cup vegetable broth 

1 teaspoon dried thyme 

1 teaspoon dried basil 

1 teaspoon dried oregano 

1/2 teaspoon garlic powder 

2 teaspoons pure maple syrup 

Sea salt 

For Assembly:

2 to 4 whole-wheat hoagie rolls

6 to 12 leaves fresh basil 

Directions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. For the vegan meatballs: Mix the ground flaxseed with 3 tablespoons water in a small bowl and set aside for 5 minutes to make a flax egg. 
  3. Heat the olive oil over medium-high heat in a medium nonstick skillet. Add the mushrooms and kale and cook, stirring frequently, until soft, 4 to 6 minutes. Set aside. 
  4. Add the cooked lentils to a large mixing bowl, and mash almost completely with a potato masher.
  5. Add the mushroom-kale mixture to the bowl, followed by the flax egg, rolled oats, almond meal, pepitas, 1/2 teaspoon salt, basil, oregano, and garlic powder and mix until well combined. 
  6. Using your hands, shape the mixture into 2-inch balls and place on the prepared baking sheet. (You should have 9 to 12 balls.) Bake until well browned and heated through, 18 to 20 minutes. 
  7. For the sauce: While the vegan meatballs bake, add the tomato paste, vegetable broth, dried thyme, dried basil, dried oregano, garlic powder, maple syrup and 1 teaspoon salt in a medium mixing bowl. Stir to combine well and set aside. 
  8. Assemble the subs by spreading some tomato sauce along a hoagie roll, add 3 fresh basil leaves, 3 vegan meatballs and top with more marinara sauce. Refrigerate any extra meatballs in an airtight container for up to 2 days. 
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