Make this vegan meatball sub with five simple ingredients! Top with extras like parmesan or Alfredo sauce for an even tastier elevated meal.
I like to add greens to my sandwich for an extra dose of veggies. But you could serve with a side salad, sauteed or roasted veggies as an additional idea!
This recipe was originally published on 7/21/14
The meatballs in this vegan meatball sub are easily made ahead of time and frozen. You can use them in many other ways too like over tomato marinara and spaghetti!
Ingredients
The key to this beauty is what's inside. And lucky for you I have the perfect vegan meatball recipe! They are texture perfection and you will most likely shove at least one in your mouth while building this sandwich.
Here is what you need for this vegan meatball sub recipe:
- Vegan meatballs recipe - if you use this homemade recipe you may have a few left over. You can also substitute your favorite store-bought plant based meatball.
- Marinara sauce - choose either homemade or store-bought to keep it even easier.
- Kale - this adds an extra bit of flavor and nutrition, but you can swap it out for spinach or other greens if you prefer.
- Garlic - fresh cloves that are chopped and sautéed with the kale add an amazing taste I definitely don't recommend skipping.
- Olive oil for sautéing - or vegetable broth for an oil-free option.
- Hot dog buns, sub sandwich rolls, baguette, or other bread of choice.
How to Make a Vegan Meatball Sub
The bulk of this recipe is the prep. If you prep everything ahead of time, it takes mere minutes to put it together!
- Prep the vegan meatballs.
- Sauté the garlic and kale in a skillet over medium heat and add the marinara.
- Build the subs.
- Devour!
Topping Ideas
There are many options and ways to change up this recipe, but I'm a traditional girl at heart so here are my favorite toppings:
- Sautéed kale marinara- exactly what it sounds like, see the directions below in the recipe card for making this
- Vegan parmesan- yes, it exists and it's incredible
- Store bought vegan cheese
- Vegan cream sauce
- Vegan mozzarella
- Vegan cheese sauce
- Sautéed mushrooms
- Fresh parsley
- Fresh basil
What to Serve With Meatball Subs
While this vegan meatball sub is perfect all on its own, it's always fun to serve them with a side! Here are some of our favorite vegan side dishes for this droolworthy meal:
Meal Prep and Storage Tips
The best thing about this meal is that it's easy to prep ahead for a quick dinner. Here are my best tips for making easy meals your specialty:
- Prep the vegan meatballs over the weekend and freeze.
- You can freeze them raw or cooked, if you have some time to bake, then freeze them raw. If you want super quick and are okay compromising on texture a bit then freeze them baked.
- When you are ready to use, defrost the morning of until room temp then bake or warm in the oven if you froze them baked already.
- To prevent freezer burn, wrap in parchment then foil. Then put in a ziploc freezer bag or airtight container.
- Prep the marinara ahead too and keep in fridge if using that week or freeze for later use.
- Double the marinara recipe and freeze in small portions to pull out when needed.
- Prep any toppings you will be using.
Common Questions
Yes, these days you can find many store-bought plant-based meatballs at most grocery stores and even some restaurants.
This recipe in particular uses mushrooms, lentils, veggies, oats, seeds, and spices. Some use beans, walnuts, or bread crumbs as well.
Unfortunately no, the meatless meatball marinara has been discontinued at Subway.
More Vegan Sandwich Recipes
Vegan Meatball Sub
Ingredients
- vegan meatballs recipe , you may have a few left over
- 2 cups marinara , homemade or store bought
- 2 cups chopped kale
- a drizzle of your favorite oil for sauteing veggies ,or veggie broth if not using oil
- 1 teaspoon chopped garlic
- 5 hot dog buns or sub sandwich rolls , gluten free if needed
Optional toppings:
- vegan parmesan
- store bought vegan cheese
- vegan cream sauce
- vegan cheese sauce
Instructions
- Saute kale and garlic in a pan using oil or veggie broth until wilted. Add marinara and cook until warmed throughout.
- Assemble sandwiches by toasting buns and placing 3 beanballs in each bun.
- Top with marinara/kale mixture and any other toppings you like!
- Devour!
Notes
- Freeze any extra meatballs or double the recipe and freeze for later.
- You can use any marinara sauce you like, but homemade is always my favorite.
- You can also sub another green for kale, such as spinach or chard.
- The nutrition facts do not include the optional toppings.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Emily Kemp
The ultimate comfort food, love this!
Ashley
Great recipe! Since I eat egg I just used 1 egg in the recipe for the whole batch of lentil ball instead of the flax and it worked great!
veggiesdontbite
Thank you so much Ashley! Glad you found a way to make this work for you!
Mason
Great recipe! Can't wait to try it!
veggiesdontbite
Thank you so much! Let me know when you do!
The Vegan 8
OMG this looks amazinggggggg!! I make a lentil and rice ball recipe that I never got around to posting, just like you, I jump from idea to idea and my kitchen is constant chaos!! I'm printing this out! I think my hubby would just go wild over it. Can't wait!!
veggiesdontbite
Ah, thank you so much! They are a huge hit with my hubby for sure. Plus it's easy to make a bunch of the beanballs and sauce and freeze for future use. Makes for really quick but healthy dinners on those busy nights! My toddlers love them too! I make little beanballs for them and let them use toothpicks to dip in the sauce. They love it! Oh and your lentil and rice balls sound delicious!!
Dina
It looks Yummy and healthy!
veggiesdontbite
Thank you! It is the same recipe as the burgers I gave you 🙂
Ana
Beanball Panini? Inspired!
veggiesdontbite
Thank you! The kids loved it!