These Vegan Meatball Marinara Subs deliver the ultimate comfort food experience without any compromise on nutrition or flavor.
Made with hearty lentil and mushroom meatballs, this recipe offers a satisfying source of plant-based protein and fiber, while staying low in saturated fat.
It’s quick to assemble, kid-friendly, and perfect for weeknight dinners, game days, or meal prep — a wholesome twist on a classic favorite.
Vegan Meatball Marinara Subs
Equipment
- 1 food processor
- 1 medium saucepan
- 1 large baking tray
Ingredients
- 15 vegan lentil mushroom meatballs
- 5 hoagie rolls or hot dog buns
- 25 oz marinara sauce jarred or homemade
- 5 slices vegan provolone cheese cut in half diagonally
- ⅛ tsp dried parsley
Instructions
- Prepare the Vegan Meatballs: Begin by preheating your oven according to the directions for your lentil mushroom meatballs, or to 375°F (190°C) if baking them from scratch. Arrange the meatballs evenly on a parchment-lined baking tray, leaving a bit of space between each one for even cooking. Bake them until they’re firm, golden on the outside, and heated through — about 20 to 25 minutes. If you’re using pre-cooked or leftover meatballs, simply reheat them in a skillet or the oven until warm. This ensures they’ll stay tender inside and hold their shape once nestled into the sandwich rolls.
- Warm the Marinara Sauce: While the meatballs are baking, pour the marinara sauce into a medium-sized saucepan and set it over low to medium heat. Stir occasionally to prevent sticking, allowing the sauce to gently simmer and thicken slightly. This slow warming process deepens the flavor and helps the sauce cling beautifully to the meatballs later. If you prefer, you can season the sauce with a pinch of black pepper, crushed red chili flakes, or dried oregano for extra depth. Keep the sauce warm on low heat while you continue preparing the other components.
- Toast the Hoagie Rolls: Next, prepare the sandwich base. Slice each hoagie roll or hot dog bun lengthwise, taking care not to cut all the way through so they can hold the fillings securely. Lightly brush the inside with vegan butter or olive oil if desired for a golden, flavorful finish. Toast the rolls in a toaster oven, oven, or skillet over medium heat until they’re crisp on the outside and soft inside — about 2 to 3 minutes. Toasting not only enhances the texture but also prevents the bread from becoming soggy once the sauce is added.
- Assemble the Subs: Once the rolls are toasted and the meatballs are ready, it’s time to build the subs. Spoon a small amount of warm marinara sauce onto the bottom of each roll to create a flavorful base. Arrange 2 to 3 lentil mushroom meatballs in each roll, depending on their size and the width of the bun. Next, spoon an additional 2 to 3 tablespoons of marinara sauce over the meatballs, making sure each one is generously coated. The sauce should seep slightly into the bread, adding both moisture and rich tomato flavor.
- Add the Cheese and Melt: Place one slice of vegan provolone cheese (cut diagonally into halves) over the sauced meatballs, arranging the pieces so that they cover the meatballs evenly. The slight overlap ensures every bite includes a creamy, melty layer. Transfer the assembled subs back into the toaster oven or under the broiler for about 30 to 45 seconds — just until the cheese begins to melt and bubble slightly. Be sure not to overheat them; the goal is to melt the cheese without drying out the bread or burning the edges.
- Garnish and Serve: Once the cheese is perfectly melted, remove the subs from the toaster oven and place them on a serving plate or tray. Sprinkle a pinch of dried parsley over the top of each sandwich for a touch of freshness and color. You can also add a light drizzle of extra marinara sauce for extra juiciness or serve some on the side for dipping.
- Enjoy the Perfect Bite: Serve the Vegan Meatball Marinara Subs immediately while they’re warm and the cheese is still gooey. Pair them with a crisp green salad, sweet potato fries, or roasted vegetables for a balanced and satisfying meal. These subs are hearty enough to please both vegan and non-vegan eaters, delivering that nostalgic, comforting flavor of a classic meatball sub — just made lighter and healthier with plant-based ingredients.
Notes
- Toast first, melt later: Always toast the hoagie rolls before assembling. Since the subs only need a short time in the toaster oven to melt the cheese, pre-toasting ensures the bread stays crisp and doesn’t get soggy under the sauce.
- Use ready-made marinara: A jar of high-quality marinara sauce keeps the recipe simple and quick. Choose one with minimal added sugar and clean ingredients for the best flavor.
- Keep components separate for storage: If making ahead, store the cooked meatballs, sauce, and bread separately to maintain freshness and texture.
- Customize your cheese: Vegan provolone is delicious, but you can swap it for vegan mozzarella, cheddar-style, or pepper jack slices for a new flavor twist.
- Extra sauce is always a win: Keep extra marinara warmed on the side for dipping or drizzling over the top before serving.
Chef’s Secrets for Perfect Vegan Subs
The secret to irresistible vegan meatball subs lies in balancing textures and flavors.
Start with well-toasted bread that provides a firm base to hold the hearty lentil mushroom meatballs and rich marinara sauce.
When baking or reheating the meatballs, avoid overcooking them — this keeps their centers tender and prevents them from becoming dry or crumbly.
Simmering the marinara sauce over low heat allows the flavors to concentrate, ensuring every bite tastes robust and comforting.
To achieve perfectly melted vegan cheese, use thin slices and a quick broil under high heat for just a few seconds.
Overheating vegan cheese can cause it to separate rather than melt smoothly.
Finally, a sprinkle of herbs like dried parsley, oregano, or even fresh basil adds brightness and a finishing touch of freshness that makes the dish pop visually and aromatically.
Serving Suggestions for Every Occasion
These subs are incredibly versatile and pair beautifully with a variety of sides and accompaniments.
For a balanced meal, serve them with a crisp green salad, roasted vegetables, or baked sweet potato fries.
They also go well with lighter sides such as coleslaw, vegan Caesar salad, or cucumber-tomato salad to offset the richness of the sauce.
If you’re planning a casual gathering or game day spread, slice the subs in half and arrange them on a platter with a small bowl of extra marinara for dipping.
Add a few pickles or pepperoncini on the side for a tangy contrast.
For a cozy dinner, serve the subs alongside a warm cup of soup — tomato basil or creamy roasted red pepper soup makes a wonderful pairing.
Storage Tips to Keep Them Fresh
To store leftovers properly, always keep the components separate.
Once assembled, subs tend to get soggy if left overnight, so it’s best to refrigerate the lentil meatballs and marinara sauce in separate airtight containers.
They’ll stay fresh for up to 4–5 days in the fridge.
When ready to serve again, reheat the meatballs in the oven or a skillet over medium heat and warm the marinara sauce on the stovetop.
If you’d like to freeze the meatballs, allow them to cool completely before placing them in a freezer-safe container or zip-lock bag.
They’ll keep well for up to 3 months.
To reheat, thaw overnight in the refrigerator, then bake or pan-sear until warmed through.
Avoid freezing the buns or assembled sandwiches, as they lose their texture when thawed.
Frequently Asked Questions
1. Can I use store-bought vegan meatballs?
Absolutely! Store-bought vegan meatballs are a great time-saver. Just bake or heat them according to package instructions, then follow the same steps for assembly.
You can also add a little extra seasoning or herbs to boost their flavor.
2. How can I make the recipe gluten-free?
To make this recipe gluten-free, simply choose gluten-free hoagie rolls or buns and ensure your meatballs use gluten-free breadcrumbs or oats.
Many store-bought marinara sauces are naturally gluten-free, but always double-check the label.
3. What’s the best vegan cheese for melting?
Vegan provolone and mozzarella-style slices tend to melt best. Brands like Violife and Follow Your Heart offer excellent meltability and creamy flavor.
For extra creaminess, you can even add a spoonful of cashew cheese or vegan cream sauce under the meatballs before melting.
4. Can I prepare these subs ahead of time?
Yes, you can prepare the meatballs and sauce up to a few days in advance. Store them separately and assemble the subs right before serving.
This method keeps the bread from softening and ensures the cheese melts perfectly when reheated.
5. How can I make the sauce more flavorful?
If you’d like to enhance jarred marinara, sauté some minced garlic and onions in olive oil before adding the sauce.
You can also stir in fresh basil, oregano, red pepper flakes, or a splash of balsamic vinegar for a richer, homemade taste.
