If you’re craving a meatball sandwich, but you’re no longer eating meat, try this Vegan Meatball Sub. The great taste of this sub will satisfy you, making it the perfect meal to have for lunch or dinner.
Vegan Meatball Sub
When you have a craving for meatballs and sauce on bread, but you’re vegan and no longer eat traditional meatballs, you can always prepare this Vegan Meatball Sub recipe. You’ll enjoy the fresh taste of meatless meatballs with a homemade Italian sauce on a French baguette. You can prepare the sub for lunch or dinner to have a delicious vegan-friendly meal.
Ingredients You’ll Need to Make the Vegan Meatball Sub
Prepare your fresh, delicious Vegan Meatball Sub using the following essential ingredients:
- Lentils. You will need to use at least two cups of cooked lentils for this recipe.
- Onion. Chop your onion into pieces. If you don’t like raw onion, feel free to saute before using.
- Garlic Cloves. Chop your garlic cloves into small pieces.
- Ground Flax Seeds. Incorporate the flax seeds into your mixture with the lentils, garlic, and onion.
- Fresh Thyme. Add fresh thyme for flavor. If you don’t have fresh thyme, you can use dry thyme.
The other ingredients you’ll need to prepare the meatballs are raw cashews, fennel seeds, lemon zest, and a pinch of salt. You don’t have to use fennel seeds if you don’t like them. Instead of using jarred sauce, you can make the most flavorful Italian tomato sauce using the following ingredients:
- Canned Tomato. Use any brand of canned tomato for this sauce.
- Garlic. Slice a garlic clove and add it to your tomato base.
- Onion. Chop an onion into small pieces before tossing it into the pot.
- Olive Oil. Add a bit of olive oil to the bottom of your pot before adding in your garlic and onion.
How Long Does It Take to Make the Vegan Meatball Sub?
It will take about 10 minutes for you to prep your ingredients and an additional 20 minutes for everything to cook. You’ll make enough food to serve up to four people. You’ll have a full vegan-friendly meal ready to eat in about 30 minutes.
Can I Make the Subs in Advance?
If you’re only making these subs for yourself, you can prepare the meatballs and tomato sauce in advance. Store your meatless meatballs in a food storage container and your sauce in a separate container, putting both in the fridge until you are ready to eat them.
Don’t assemble the sandwich in advance because the tomato sauce can leave your bread soggy. When you’re ready to have a sub, simply reheat the meatballs and sauce before placing them on your bread to eat.
Can I Make the Subs in Advance?
If you’re only making these subs for yourself, you can prepare the meatballs and tomato sauce in advance. Store your meatless meatballs in a food storage container and your sauce in a separate container, putting both in the fridge until you are ready to eat them. Don’t assemble the sandwich in advance because the tomato sauce can leave your bread soggy. When you’re ready to have a sub, simply reheat the meatballs and sauce before placing them on your bread to eat.
So here is the recipe
vegan meatball sub
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Vegan meatball sub
- Food processor
- 2 cups cooked lentils see notes on how to cook them
- 1/2 cup onion, roughly chopped can be sauteed if you do not like it raw
- 3-4 garlic cloves, roughly chopped roughly chopped
- 2 tablespoons ground flax seeds
- 1/3 cup cashews raw
- 1/2 tablespoon fresh thyme or 1/2 teaspoon if dry
- 1/2 teaspoon seeds fennel *optional
- lemon zest
- a good pinch of salt
Italian tomato sauce
- 1/4 cup finely chopped onion
- 1 clove garlic, sliced
- 1-2 tablespoons olive oil enough to cover the bottom of the pot that you will use
- 1 28 oz canned tomato
For the sandwich
- 1 baguette cut in 4 pieces and each piece in half
- basil leaves
- Pre-heat the oven to 350ºF
- Put the ingredients in the food processor and pulse several times until everything is well integrated.
- Shape the meatballs and put them on a baking sheet.
- Leave them in the oven for about 10 min. Turn the baking sheet and leave it for 5-10min more. Be careful not dry them out.
- For the tomato sauce
- Put the olive oil in a thick-bottomed pot.
- Put the onion with a pinch of salt and cook for five min without browning.
- Then add the garlic for about 2 minutes until it cooks.
- Add the tomato, a pinch of salt and leave it uncovered for about 15min.
- Try it before serving.
- For every cup of uncooked lentil, you will get about 2 cups of cooked lentils.
- To cook them, put a cup of dried lentil with two cups of water and simmer until cooked. They should be soft but they should hold their shape.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.