Get ready to sink your teeth into this hearty Vegan Meatball Sub Sandwich! Featuring tender, flavorful meatballs made from eggplant, beans, and walnuts, this vegan twist on a classic is rich, satisfying, and full of wholesome ingredients. Smothered in zesty marinara sauce and tucked into a toasted roll, it’s the perfect comfort food for weeknight dinners, meal prep, or a crowd-pleasing weekend lunch.

Why You Will Love This Vegan Sandwich

Whole Foods Plant Based Meatballs: Made with eggplant, beans, and walnuts for a hearty texture, savory flavor, and nourishing plant-based protein.
Comfort Food Made Healthy: The meatballs are Oil-Free and WFPB-Friendly, making this sandwich satisfying and rich without the heaviness of traditional meat-based versions, so it won’t weigh you down and it is totally guilt-free!
Meal-Prep Friendly: The meatballs freeze and reheat well, making it easy to enjoy a quick, delicious vegan meal anytime.
Gluten-Free Option: The meatballs are made without gluten, so choosing a gluten-free bun will make this sandwich gluten-free.

Equipment Needed

Large baking sheet
Silicone baking mat or baking parchment paper
Food processor
Rubber spatula

Ingredients you will need

Eggplant – Any type will work. I’ve used Japanese, Italian, and Globe eggplant varieties for this recipe.
Pinto beans – Canned or pre-cooked. Can substitute with other beans such as black beans, kidney beans, or chickpeas. I have not tried it with lentils, but I think it would work okay.
Walnuts – Make sure that they are unsalted.
Flaxmeal – Acts as a binder in this recipe and adds a healthy ratio of omega fatty acids.
Mushrooms – I use white button mushrooms or cremini mushrooms.
Gluten-free breadcrumbs – You can use regular breadcrumbs too.
Soy sauce – For gluten-free use tamari or coconut aminos.
Nutritional yeast – Provides a savory flavor level and vitamin B12.
Tomato paste
Fresh parsley – Can be substituted with fresh basil too.
Herbs and spices – Italian herb blend, garlic powder, fennel seeds, salt and pepper.
Marinara – Use oil-free version if you prefer.
Soft sandwich rolls – Use gluten free if preferred.
Optional toppings: Vegan mozzarella and/or parmesan cheese, Fresh basil.

How to Make A Vegan Meatball Marinara Sandwich

Step One:

Peel and dice the eggplant and place on a lined baking sheet. Rinse the beans and pat dry, then place them on the baking pan with the eggplant. Spread them out as much as possible. Bake at 350 F (176 C) for 10-15 minutes, until the beans start to crack.

Step Two:

To a food processor, add the walnuts, flaxmeal, and fresh parsley. Pulse until it is a coarse flour-like texture.

Step Three:

Add the cooked eggplant and beans, chopped mushrooms, bread crumbs, soy sauce, nutritional yeast, tomato paste, and remaining seasonings to the food processor. Pulse until well combined, but with some small chunky texture still remaining.

Step Four:

Roll the meatball mixture into 1-inch balls and place them on the lined baking sheet. Bake at 350 F (176 C) for 30-35 minutes, or until the outside is firm.

Step Five:

Turn the oven temperature up to 425 F (220 C) and prepare the sandwiches. Fill each sandwich roll with 3-4 meatballs, smother with marinara sauce, and top with vegan mozzarella and/or parmesan cheese. Place the sandwiches on a baking sheet in the oven for 3-5 minutes, or until toasted.

Step Six:

Garnish with fresh basil before serving, and enjoy!

Storage and Meal-Prep Tips

Refrigerator: Store the meatballs in a covered container in the fridge for up to one week. Keep the meatballs separate from the buns and marinara, so the sandwiches do not get soggy.
Freezer: The meatballs can be stored in a sealed container or freezer bag in the freezer for up to 3 months. You can freeze them cooked or uncooked. To reheat cooked and frozen meatballs, I recommend thawing in the fridge and then microwaving in 30 second intervals until hot all the way through.