Go Back
–+ servings

High-Protein Vegan 'Meatball' Sub Recipe

This hearty vegan 'meatball' sub is packed with plant-based protein, featuring lentil 'meatballs' coated in a rich, flavorful tomato sauce.
Served on a warm baguette with fresh spinach and dairy-free Parmesan, it's a satisfying, protein-packed meal perfect for any occasion.
Print Recipe Pin Recipe
Total Time 1 hour
Course Sandwich
Servings 1

Ingredients
  

Lentil 'Meatballs'

  • 5 ½ oz drained canned lentils
  • 3 tablespoons dried breadcrumbs
  • 5 sun-dried tomatoes chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • 3 tablespoons nutritional yeast
  • Polenta (cornmeal) or panko breadcrumbs for coating
  • Olive oil for cooking
  • Salt and freshly ground black pepper

Tomato Sauce

  • ½ small-medium carrot diced
  • ½ celery stalk diced
  • ¼ onion diced
  • 2–3 garlic cloves minced
  • 1 cup tomato passata (sieved tomatoes)
  • Small handful of fresh basil plus extra for garnish

To Serve

  • 1 baguette 12 inches or 2 small bread rolls
  • Handful of chopped spinach
  • Plant-based Parmesan-style cheese

Instructions
 

  • Prepare the Lentil 'Meatballs': In a food processor, blend all the 'meatball' ingredients (except breadcrumbs) with a pinch of salt and pepper until smooth. Stir in the breadcrumbs, then shape the mixture into 3–4 even-sized balls. Roll each one in polenta or panko breadcrumbs to coat.
  • Cook the 'Meatballs': Heat a generous amount of olive oil in a skillet over medium heat. Cook the lentil 'meatballs' for 10–15 minutes, turning occasionally, until golden brown. Remove from heat and set aside.
  • Make the Tomato Sauce: Using the same pan, add another drizzle of oil. Sauté the diced carrot, celery, onion, and garlic for 5–8 minutes until softened and lightly golden. Pour in the passata, add fresh basil, and season with salt and pepper. Let it simmer for 7–10 minutes to develop the flavors.
  • Combine the 'Meatballs' with the Sauce: Carefully place the cooked 'meatballs' into the sauce, ensuring they are evenly coated. Let them simmer gently for another 2–3 minutes without breaking apart.
  • Assemble the Sub: Slice the baguette or rolls open and toast them lightly. Arrange a layer of chopped spinach on the bread, then spoon the saucy 'meatballs' on top. Sprinkle with plant-based Parmesan and additional basil before closing the sandwich.

Notes

Make it Gluten-Free: Use gluten-free bread and substitute polenta (cornmeal) for panko.
Storage: Keep refrigerated for up to 3 days. Cooked 'meatballs' can be frozen for up to 3 months.
Serving Suggestion: Pairs well with a side salad or roasted vegetables for a balanced meal.

Nutrition

Protein: 30g
Keyword dairy-free sub, Easy vegan sandwich ideas, healthy vegan lunch idea, high-protein vegan recipes, homemade vegan 'meatballs', lentil meatball sandwich, plant-based meatball sub, protein-rich vegan food, vegan protein-packed meal
Tried this recipe?Let us know how it was!