Vegan Grilled “Meatball” Subs

Braised in a sweet-and-tangy chunky tomato sauce, these plant-based “meatballs” are made with healthy whole-food ingredients rather than processed. Enjoy a combination of nourishing lentils, chickpeas and herbs baked into balls and stuffed inside a warm, crispy garlic-rubbed baguette. These subs are great for family dinners (pair with a yummy salad) and to enjoy as leftovers for the next day’s lunch!

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Vegan Grilled “Meatball” Subs

Servings 4

Calories 1181 kcal

Ingredients

“Meatballs”

• 1 ½ cup brown lentils or green lentils, cooked
• ½ cup chickpeas cooked
• 2 garlic cloves
• 2 Tbsp. chopped oregano
• 2 Tbsp. chopped parsley
• 1 Tbsp. tomato paste
• 2 diced shallots
• 2 Tbsp. olive oil
• 3 Tbsp. applesauce
• 1 flax egg 1 Tbsp. ground flax + 2 Tbsp. water
• ¾ cup raw walnuts
• 1 Tbsp. smoked paprika
• ½ tsp. cumin
• ½ tsp. salt
• 1 tsp. chopped sage
• 1/3 cup nutritional yeast
• ¼ cup oat milk
• ¼ cup plant-based parmesan
• 1 cup grated mushrooms
• 1 ½ cups gluten-free bread crumbs

Tomato sauce

• 10 cipollini onions roughly chopped
• 10 cremini mushrooms
• 2 garlic cloves
• 2 Tbsp. tomato paste
• 4 oz. vegetable stock
• 8- oz. canned chopped tomatoes
• 8 oz. strained tomatoes
• 1 Tbsp. oregano
• 4 Tbsp. olive oil
• 6 Tbsp. maple syrup
• Salt & pepper to taste

Garlic-rubbed baguette

• 1 baguette
• Drizzle olive oil
• 1 garlic clove

Toppings

• Chopped basil
• Grilled mushrooms
• Grilled onions
• Grilled jalapenos
• Smoked plant-based provolone

Instructions

“Meatballs” part I

1. Soak lentils and chickpeas overnight in the fridge to soften and break down outer membranes. The next day, strain lentils and chickpeas, then cook until soft (do not over-cook).

Tomato sauce

1. In heavy-bottom pot, heat olive oil over medium-high heat. Add roughly chopped onions and mushrooms. Sauté to release water. Cook about 8-10 minutes until browned.
2. Add garlic and tomato paste and stir for another 1-3 minutes. Add canned tomatoes, chopped tomatoes and vegetable stock. Season with salt and pepper.
3. Simmer sauce for 15-25 minutes to slightly build flavor and reduce. Note: This is a quick tomato sauce that should become fairly thick.
4. Use immersion blender or high-speed blender to puree sauce until smooth.
5. Return to pot (if using high-speed blender) season with fresh herbs, maple syrup, olive oil and salt and pepper.

“Meatballs” part II

1. In food processor, pulse walnuts, chickpeas and lentils until mostly ground up.
2. Use grater to shred mushrooms. Add to food processor and pulse to combine. Then, add apple sauce, prepared flax egg, tomato paste, nutritional yeast, plant-based parmesan, olive oil and oat milk. Process on low speed until meaty consistency forms.
3. Use spatula to transfer mixture to large bowl. Add remaining “meatball” ingredients and combine.
4. Use hands or ice cream scoop to measure out 2-oz. balls. Roll balls and transfer to parchment-paper-lined baking sheet. Refrigerate. Preheat oven to 420 degrees F.
5. Once preheated, bake “meatballs” until firm, about 10 minutes. Note: The “meatballs” may seem a bit dry – that’s OK!
6. In large pan, heat a small amount of oil over medium heat. Place balls onto pan to brown and crisp.
7. Pour in tomato sauce and simmer until sauce fully coats the balls.

Garlic-rubbed baguette

1. Cut baguette to desired length, then split it in half but not all the way through (like a book).
2. Drizzle the inside with olive oil, then rub garlic clove onto bread.
3. Grill baguette, then rub garlic on once more.
4. Place baguette onto an oven-ready pan and stuff with “meatballs” and tomato sauce.
5. Add a slice of provolone cheese, then broil in the oven until cheese melts.
6. When ready, top with grilled mushroom, jalapenos, onions and basil and serve.

Recipe Notes

• While this recipe makes 24 meatballs, keep in mind it serves four sandwiches. Store leftover meatballs for another time.
• The nutrition facts shown are slightly inaccurate since they account for all 24 meatballs, divided by four servings.
• Order the ingredients you need to make this recipe at Vitacost.com!

Nutrition Facts

Vegan Grilled “Meatball” Subs

Amount Per Serving (1 g)

Calories 1181 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 6g30%

Polyunsaturated Fat 16g

Monounsaturated Fat 20g

Cholesterol 4mg1%

Sodium 1119mg47%

Potassium 2216mg63%

Carbohydrates 160g53%

Fiber 40g160%

Sugar 34g38%

Protein 45g90%

Vitamin A 3180IU64%

Vitamin C 35mg42%

Calcium 548mg55%

Iron 18mg100%

* Percent Daily Values are based on a 2000 calorie diet.