• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Burger Recipes

    Vegan Meatball Subs

    Published: Jan 20, 2022 by Richa 18 Comments

    Jump to Recipe   Print Recipe

    Sandwich fans will love these vegan meatball subs.  Not only are these lentil balls super easy to make, but also 100% plant-based, and sooo delicious!! Perfect in subs or over spaghetti. Soy-free, Nutfree.  Gluten-free option.

    vegan meatball subs topped with lentil meatballs and shredded vegan cheese

    If you’re a sandwich fan like me, you will LOVE this easy vegan meatball sub recipe.  Not only is it super simple to make it’s also 100 % plant-based, soy-free and and sooo delicious!!

    We have baked lentil meatballs covered with marinara and melty vegan cheese served over an oven-toasted bun that gets brushed with garlic butter! YUM! Also all baked in the same pan so fewer dishes!

    a vegan meatball sub made with lentil meatballs and topped with vegan cheese shreds

    The vegan meatball subs are completely made from scratch and while many plant-based meatballs use tofu, these are soy-free. The flavor comes from lots of Italian herbs, spices, and nutritional yeast. While the ingredient list for this vegan meatball sub recipe might seem rather long, at first sight, most of the ingredients are really just spices. While you can pan-fry vegan meatballs, I prefer this baked version.

    And then all you need is a good marinara sauce and some Italian sandwich rolls or baguette. Let’s not forget a sprinkle of some vegan cheese and maybe some fresh parsley on top.

    The perfect weeknight dinner and let me tell you, kids LOVE these! These are perfect for game days and picnics. Serve the lentil balls with spaghetti and marinara for variation.

    vegan meatball subs topped with lentil meatballs and sprinkled with vegan cheese shreds

    More vegan burgers and sandwiches:

    • Pulled Jackfruit BBQ Sandwiches
    • Black Bean Quinoa Burger
    • Chickpea Avocado Salad Sandwich
    • Tofu Egg Salad Sandwich
    • General Tsos Tofu Sandwich
    • Buffalo chickpea salad sandwich
    • jalapeño popper chickpea sandwich 

    Print Recipe
    4.86 from 7 votes

    Vegan Meatball Subs

    Sandwich fans will love these vegan meatball subs.  Not only are these lentil balls super easy to make, but also 100 % plant-based, and Baked!! Perfect in subs or over spaghetti. Soyfree Nutfree recipe makes 14-16 balls
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Keyword: vegan meatball subs, vegan meatballs
    Servings: 4
    Calories: 395kcal
    Author: Vegan Richa

    Ingredients

    For the meatballs:

    • 1 tablespoon extra virgin olive oil
    • 3 cloves garlic minced
    • 3 tablespoons finely chopped shallots or red onion
    • 15 ounce (425 g) can lentils drained or 1 1/2 cup cooked lentils (green or brown)
    • 1/2 teaspoon crushed fennel seeds
    • 1/4 teaspoon pepper flakes
    • a pinch of nutmeg
    • 1/2-3/4 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon black pepper
    • 1 teaspoon Italian seasoning
    • 1/2 teaspoon oregano
    • 1/2 teaspoon parsley
    • 1 tablespoon nutritional yeast optional
    • 1 1/2 tablespoons flaxseed meal mixed with 3 tablespoons water
    • 1 tablespoon vegan worcestershire sauce
    • 1 tablespoon tomato paste
    • 1/4 cup (30 g) vegan mozzarella
    • 3/4 cup (80 g) breadcrumbs

    For the subs:

    • 18 to 20 ounces (510 g) marinara sauce or pasta sauce of choice
    • 1/2 cup (60 g) vegan mozzarella cheese
    • 4 Long buns or other bread of choice

    Instructions

    • For the meatballs: Heat a skillet over medium low heat. Add the olive oil and let it get hot. Then add the garlic and shallots and cook until golden then set aside.
    • To a bowl, add the lentils And mash until half of the lentils are mashed. Add the garlic and shallots and the rest of the ingredients except the breadcrumbs and mix really well.
    • Then add in 1/2 a cup of the breadcrumbs first then mix in. Then add more breadcrumbs as needed until the mixture is not overly moist or sticky. Or add in 1-2 tablespoons flour if needed
    • Line a 9 x 11 or similar size baking dish with parchment. Use a 1 1/2 tablespoon cookie scoop to portion out your meatball mixture. Then roll it between your hands to even it out and then place it on the parchment lined baking dish. Brush with oil (optional)
    • Bake at 400 degrees Fahrenheit(206 degrees C)  for 20 to 25 minutes or until the outside of the meatballs is crisp and set. Remove the meatballs from the baking dish.
    • Assemble: Add your hot dog buns to the baking dish and brush with melted vegan butter or olive oil or some vegan garlic butter. (Remove the parchment before adding the buns as some parchment papers are not broil proof and might burn)
    • Put the dish back in the oven and broil for 3 to 5 minutes or until the bread is starting to turn golden. Remove the dish from the oven, Add your meatballs to the bread.
    • Heat up your pasta sauce until it's about hot and drizzle over the meatballs. Add a good helping of vegan cheese on top and then return the baking dish to the oven.
    • Broil again for 3-5 minutes to melt the cheese on top and then remove from the oven. Top with some fresh herbs such as basil or parsley. Serve immediately.

    Video

    Notes

    To make the meatballs gluten-free, use gluten-free breadcrumbs. use gluten-free bread to serve it or serve with gluten-free pasta as spaghetti and meatballs.
    storage: Store the baked “meatballs” refrigerated for upto 3 days. Reheat in the oven for 5 minutes (you can put them another baking dish while broiling the bread. Then add to the bread, top with hot marinara and cheese and broil again
    Nutrition does not include bread. 1 serving is 4 meatballs with bread and vegan cheese 

    Nutrition

    Nutrition Facts
    Vegan Meatball Subs
    Amount Per Serving
    Calories 395 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g13%
    Sodium 658mg29%
    Potassium 1168mg33%
    Carbohydrates 60g20%
    Fiber 15g63%
    Sugar 11g12%
    Protein 17g34%
    Vitamin A 776IU16%
    Vitamin C 18mg22%
    Calcium 131mg13%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • the base of our meatballs are lentils – cooked and drained
    • minced fried garlic and finely chopped shallots are sauteed for some umami
    • seasoning: I like a blend of fennel seeds, pepper flakes, nutmeg, onion powder, black pepper, and Italian seasoning, oregano, and parsley
    • vegan mozzarella, vegan Worcestershire-sauce, tomato paste, and nutritional yeast are added to the meatballs for that boost of umami
    • flour and breadcrumbs help bind the mix together and flaxseed meal mixed with 3 tablespoons of water acts as a stand-in for the egg
    • Marinara sauce and more vegan cheese are quintessential to the classic meatball sub and this is what I add here

    Tips:

    • To make the meatballs gluten-free, use gluten-free breadcrumbs
    • You can use your favorite gluten-free bread to serve this
    • Alternatively, serve the lentil meatballs over gluten-free pasta for a dinner of spaghetti and meatballs
    • As a topping, use homemade or storebought marinara or your favorite pasta sauce of choice

    ingredients needed for making vegan meatball subs

    How to make vegan Meatball Subs:

    For the meatballs: Heat a skillet over medium-low heat. Add the olive oil and let it get hot. Then add the garlic and shallots and cook until golden, then set aside.

    cooked lentils in a bowl

    To a bowl, add the lentils And mash until half of the lentils are mashed. Add the garlic and shallots and the rest of the ingredients except the breadcrumbs and mix really well.

    vegan lentil meatballs mix in a white bowl

    vegan meatballs mix in a white bowl

    Then add in 1/2 cup of the breadcrumbs first then mix in. Then add more breadcrumbs as needed until the mixture is not overly moist or sticky.

    vegan meatball mixture in a white bowl

    Line a 9 x 11 or similar size baking dish with parchment. Use a 1 1/2 tablespoon cookie scoop to portion out your meatball mixture. Then roll it between your hands to even it out and then place it on the parchment-lined baking dish. Brush with oil (optional)


    vegan lentil meatballs in a white casserole dish

    vegan lentil meatballs with cheese shreds in a white casserole dish

    Bake at 400 degrees Fahrenheit (206 degrees C)  for 20 to 25 minutes or until the outside of the meatballs is crisp and set. Remove the meatballs from the baking dish.

    baked vegan lentil meatballs for meatball subs in a white casserole dish

    overhead shot of 4 baguette buns in a casserole dish

    Add your hot dog buns to the baking dish and brush with melted vegan butter or olive oil or some garlic butter.

    sliced open Italian baguette buns in a white casserole dish

    Put the dish back in the oven and broil for 3 to 5 minutes or until the bread is starting to turn golden. Remove the dish from the oven, and add your meatballs to the bread.

    a casserole dish with vegan meatball subs topped with lentil meatballs and marinara sauce

    Heat up your pasta sauce until it’s about hot and drizzle over the meatballs. Add a good helping of vegan cheese on top and then return the baking dish to the oven.

    vegan meatball subs topped with lentil meatballs being assembled with marinara sauce and shredded cheese

    Broil again for 3-5 minutes to melt the cheese on top and then remove from the oven. Top with some fresh herbs such as basil or parsley. Serve immediately.

    a casserole dish with vegan meatball subs topped with shredded cheese

    To Store

    Store the baked “meatballs” refrigerated for upto 3 days. Reheat in the oven for 5 minutes (you can put them another baking dish while broiling the bread. Then add to the bread, top with hot marinara and cheese and broil again

    overhead shot of a vegan meatballs sub srinkled with vegan cheese shreds

     

     

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « 25 Best Vegan Iron Rich Recipes
    Masoor Dal Tadka (Indian Split Red Lentil Dal) »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Angela Wyatt

      December 05, 2022 at 6:23 am

      5 stars
      I’m tossing out all my other “neat”ball recipes. This one is the best. Thank you!

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:23 am

        Wonderful!

        Reply
    2. Jennifer Lovelett

      April 03, 2022 at 1:20 pm

      The leftovers were even better! We ate with pasta and sauce. Came together so easily.

      Reply
      • Vegan Richa Support

        April 06, 2022 at 10:51 am

        Awesome! Please do add a rating when you make again!

        Reply
    3. Stef

      March 12, 2022 at 6:37 pm

      5 stars
      These were delicious! I do want to suggest to remove the parchment paper before starting the broiler. I ended up with a full on fire when the parchment went up in flames! Lol!

      Also, the nutrition says it includes pasta but not bread, so just wondering if the information includes pasta…or if it’s just a typo?

      Thanks for a really yummy dinner (and lunch tomorrow)!

      Reply
      • Richa

        March 12, 2022 at 10:34 pm

        It should say bread. Updated it. Oops, glad nothing happened! There are different kinds of parchment. Mine doesn’t catch on fire but some probably would. I’ll add that note

        Reply
    4. Kate

      March 06, 2022 at 6:03 pm

      5 stars
      These were a huge hit with our family of four tonight. Thanks for another great recipe!

      Reply
      • Richa

        March 06, 2022 at 7:09 pm

        Yay!!!!

        Reply
    5. Sabina

      February 05, 2022 at 4:23 am

      4 stars
      The taste is nice and they were not crumbly but I find the texture to be a bit too soft and floury. Next time I will replace half of the lentils with TVP.

      Reply
      • Richa

        February 05, 2022 at 10:58 am

        Bake them a bit longer for firmer balls. Moisture content varies in lentils and other ingredients. Bake longer as that will should also take away the floury flavor

        Reply
    6. Lisa

      January 26, 2022 at 4:56 am

      I am making these today and if they’re yummy, they will be a game changer!!! Can I substitute the vegan mozzarella and use more nutritional yeast? Not a big fan of vegan cheese. Thanks so much!!❤️

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:18 am

        a little bit – or you could just omit it

        Reply
    7. Laura

      January 21, 2022 at 5:47 am

      5 stars
      Richa- In your
      Ingredient discussion explaining each category you mention “flour and breadcrumbs” but I don’t see flour in the final recipe ingredient list. We’re you referring to the flax meal?

      Reply
      • Richa

        January 21, 2022 at 10:27 am

        It’s in the instructions. In case the balls are too moist or having trouble making even balls, add 1-2 tbsp flour

        Reply
    8. LaTrice Mays

      January 20, 2022 at 10:45 am

      Hello,

      Which lentils did you use red, brown, or green.?

      Reply
      • Richa

        January 20, 2022 at 10:26 pm

        I use brown or green

        Reply
    9. Edith Tsacle

      January 20, 2022 at 9:36 am

      Looks delicious! Can the meatballs be frozen ? Thanks.

      Reply
      • Richa

        January 20, 2022 at 10:27 pm

        Yes they should work ok. I would freeze them before baking. Double baking might dry them a bit

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa