The ultimate vegan Meatball Sub makes a delicious vegan meal that everyone will enjoy. This vegan sandwich made with my easy gluten-free Vegan Eggplant Meatballs and smothered with marinara, vegan mozzarella cheese, and topped with fresh basil.
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Everyone loves a good sandwich, and this vegan meatball marinara sub is absolutely amazing! For you sandwich fans out there, check out my other favorite vegan sandwich recipes:
These vegan meatballs can be made completely oil-free by simply baking them on a lined baking sheet. I’ve found the best way to prevent sticking without using oil, is to bake on a silicone baking sheet. If you prefer, you can also cook with in oil on the stove-top. Either way, these vegan meatballs make an epic sandwich!
In case you need convincing, here are a few reasoning why I love this Vegan Meatball Sub:
- Meal-prep friendly
- The meatballs are freezer-friendly, so you can make a tasty meal in no time
- Oil-free and healthy
- Easily made gluten-free by using gluten-free buns
- Super filling and satisfying!
When it comes to choosing a Marinara sauce, there are not many that are oil-free. However Trader Joe’s does have one, yay! This is a link to my favorite marinara, it is not oil-free, but it is super delicious! It is a brand called Rao’s and has an amazing flavor and no preservatives.
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Vegan Meatball Sub
Vegan meatball subs are a delicious meal that the whole family will enjoy. Serve them toasted with fresh basil and vegan mozzarella for an amazing vegan sandwich!
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
- Yield4-5 sub sandwiches
For the Meatballs
- 2 cups peeled and diced eggplant
- 1 cup pinto beans, rinsed and patted dry
- 1/2 cup chopped mushrooms
- 1 1/2 cups gluten-free breadcrumbs
- 1 cup walnuts
- 2 TBSP minced fresh parsley
- 1 TBSP flaxmeal
- 1 TBSP soysauce
- 1 TBSP nutritional yeast
- 1 TBSP tomato paste
- 2 tsp Italian herb seasoning
- 1 tsp garlic powder
- 1 tsp fennel seeds
- Salt & pepper to taste
For the Sandwich
- 4-5 Sandwich rolls
- Vegan Marinara sauce
- Vegan Mozzarella or Parmesan cheese
- Fresh basil
Prepare the Vegan Meatballs
Preheat the oven to 350 degrees Fahrenheit. Place beans and eggplant on a lined baking sheet, and bake for 10-15 minutes, or until cracking.
Meanwhile, pulse the walnuts, flax, and herbs in a food processor until nearly a flour-like texture. Add the mushrooms, bread crumbs, baked pinto beans and eggplant, and remaining ingredients. Pulse until well combined, but still with some texture remaining.
Form the mixture into balls and place on a lined baking sheet. Bake for 30-35 minutes, or until the outside is firm and the inside is tender.
Assemble the Meatball Subs
Turn oven heat up to 425 degrees Fahrenheit.
Place 3-4 meatballs on each sandwich roll, smother with Marinara sauce, and top with vegan mozzarella and/or parmesan cheese.
Place subs on a baking sheet and place in the oven for 3-5 minutes, until toasted.
Sprinkle the vegan meatball subs with fresh basil and serve!
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