File this recipe under “lunches so delicious I could eat them every day of the week.” Yes, this Easy Vegan Meatball Sub is THAT good! The best part about it, aside from the flavor of course, is how simple it is to throw together. And, if you’re the only one eating these vegan meatball subs, this is a great meal prep recipe. Make one batch of sauce and vegan meatballs and you don’t have to think about lunch for the rest of the week. Ready? Let’s make some Vegan Meatball Subs.
I made a simple tomato sauce from scratch here, but you could simplify this recipe even more by using a jar of organic marinara sauce. I like to make my own as pre-made marinara sauce tends to contain more sugar than I prefer. To make your own sauce, all you need is some olive oil, onion, garlic, diced tomatoes, tomato sauce, and a few seasonings.
I like a thinner sauce so I blitzed everything in my blender before simmering the vegan meatballs. This is totally optional! As for the vegan meatballs, I used the meatless meatballs from Trader Joe’s. They’re extremely tasty and have great texture! Target also carries plant-based meatballs that look really delicious, though I haven’t tried them yet. Of course, you could make vegan meatballs from scratch if you have a recipe you love.
While the vegan meatballs simmer in the tomato sauce, I recommend toasting your bread. I used some panini rolls and they were absolutely perfect. Just a few minutes in a warm oven will do the trick. Then, all that’s left to do is spread the inside of each bread roll with a generous scoop of our Smoked Provolone Cheeze Spread and pile on the vegan meatballs. This flavor combo is undeniably amazing. I can’t recommend it enough! I hope you love this easy lunch recipe as much as I do.
Easy Vegan Meatball Sub Recipe
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• Vegan Tomato Soup with Grilled Cheese Recipe
- 1 teaspoon olive oil
- ½ yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 14.5-ounce can of diced tomatoes
- ½ 15-ounce can of tomato sauce
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Few twists of black pepper
- 1 teaspoon agave
- 16 vegan meatballs
- 4 panini rolls
- 1 package Plant Perks Smoked Provolone Cheeze Spread
- Warm the olive oil in a large skillet over medium-low heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
- Add the can of diced tomatoes to the skillet along with the tomato sauce (just use half of the can). Season with oregano, salt, black pepper, and agave and simmer for 5 to 7 minutes, stirring frequently.
- If you like a thinner sauce (I do!) turn off the heat and carefully ladle the contents of the skillet into your blender. Blend for 30 seconds or so, just enough time to break up the tomato chunks.
- Pour the sauce back into the skillet and return to medium-low heat. Adjust the seasonings to taste.
- Add the vegan meatballs to the skillet and stir to coat them in the sauce. Reduce the heat to low and simmer gently for 10 minutes or so, until the vegan meatballs are heated through.
- Meanwhile, preheat your oven to 350F degrees. Slice the panini rolls in half lengthwise, leaving ½ inch or so in tact. Open the rolls and place them cut side down directly on the oven rack. Toast the rolls for 3 to 5 minutes.
- Carefully remove the toasted panini rolls from the oven and transfer them to a cutting board. Spread the inside of the roll, both the top and bottom half, with Smoked Provolone Cheeze Spread.
- Use a slotted spoon to transfer four vegan meatballs to each toasted panini roll. Spoon extra sauce over the vegan meatballs if you’d like. Enjoy warm.