Vegan Meatball Sub Sandwich
Better than store-bought vegan meatball sub sandwich with the best marinara sauce out there! Top with a little basil pesto and you're flying!
Servings: 5 sandwiches
Calories: 712kcal
Equipment
- 1 Large Frying Pan
- grill/broiler
Ingredients
- 1 tablespoon olive oil
- 1 batch vegan meatballs or use store-bought vegan meatballs
- 1 batch marinara sauce
- 5 sub rolls or small baguettes
- 10 slices vegan cheese make sure it's a melty kind
- 10 tablespoon vegan pesto
Instructions
- Place a large frying pan over medium heat and add the olive oil. Once hot, add the meatballs and fry for around 5 minutes, swirling the pan often to make sure they brown on all sides.1 batch vegan meatballs, 1 tablespoon olive oil
- Once browned, reduce the heat and add the marinara sauce to the pan of meatballs. Bring to a simmer.1 batch marinara sauce
- Split the sub rolls in half and toast briefly under the grill/broiler. Top one side of each roll with 4 meatballs and a little extra marinara sauce. Top the meatballs with two slices of vegan cheese and then place back under the grill/broiler for a few minutes until the bread is toasted and the cheese is melted.5 sub rolls, 10 slices vegan cheese
- Spread some vegan basil pesto on the other side of the rolls then sandwich together and serve.10 tablespoon vegan pesto
Video
Notes
1. This recipe only really works with fresh vegan mince (aka ground). TVP or frozen mince won't hold together and cook in the same way. Look for brands like Meatless Farm, Beyond Meat and Naturli. To get nerdy, you're looking for a mince containing methyl cellulose. This just means it'll be soft when raw and firm once cooked, like real meat.
Nutrition
Calories: 712kcal | Carbohydrates: 63g | Protein: 25g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 1970mg | Potassium: 360mg | Fiber: 8g | Sugar: 9g | Vitamin A: 778IU | Vitamin C: 10mg | Calcium: 145mg | Iron: 17mg