Vegan Meatball Marinara Subs
Enjoy a flavorful and wholesome meal with these Vegan Meatball Marinara Subs. Each sandwich features tender lentil mushroom meatballs, rich marinara sauce, and melted vegan cheese tucked inside toasted buns. With high protein, plenty of fiber, and low saturated fat, these subs are a nourishing, crowd-pleasing option for any day of the week.
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.
