Vegan Lentil Meatball Sub
Hearty lentil meatballs are simmered in a rich marinara sauce and served in crusty bread rolls. This satisfying sandwich offers a plant-based twist on a classic comfort food.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 502 kcal
Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meatballs
- 0.5 cupbrown lentil, cooked
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 0.5 cupoat, rolled, ground into flour
- 2 tbspnutritional yeast
- 1 tspdried oregano
- 0.5 tspsmoked paprika
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
- 1 tbspolive oil
sauce
- 2 cupmarinara sauce
assembly
- 4 pcssub roll
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
baking sheet · large mixing bowl · knife · parchment paper · large saucepan
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
- 2
In a large mixing bowl, combine the cooked brown lentil, yellow onion, minced garlic, oat flour, nutritional yeast, dried oregano, smoked paprika, salt, and black pepper.
About 5 min
Cook’s note: Ensure lentils are well-drained and slightly mashed for better binding.
- 3
Mix all meatball ingredients thoroughly with your hands until a cohesive mixture forms. If it's too wet, add a little more oat flour; if too dry, add a tiny bit of water.
About 3 min
- 4
Form the mixture into approximately 16-20 small meatballs, about 1.5 inches in diameter.
About 7 min
Cook’s note: Lightly oil your hands to prevent sticking.
- 5
Arrange the meatballs on the prepared baking sheet and drizzle with olive oil.
About 2 min
- 6
Bake for 20-25 minutes, flipping halfway through, until the meatballs are golden brown and firm.
About 25 min
- 7
While the meatballs are baking, heat the marinara sauce in a large saucepan over medium-low heat until simmering.
About 5 min
- 8
Once baked, add the lentil meatballs directly to the simmering marinara sauce. Stir gently to coat.
About 1 min
- 9
Reduce heat to low and simmer for at least 10 minutes to allow the flavors to meld and the meatballs to absorb some sauce.
About 10 min
Cook’s note: The longer they simmer, the more tender and flavorful they become.
- 10
Toast or warm the sub rolls if desired. Carefully slice them open, leaving one side attached.
About 3 min
- 11
Fill each sub roll generously with the saucy lentil meatballs.
About 2 min
- 12
Garnish with fresh parsley, if using, and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 502.2kcal
- Protein
- 19.7g
- Carbs
- 90.3g
- Fat
- 8.6g
- Fibre
- 9.4g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover meatballs and sauce in an airtight container in the refrigerator.
Reheat meatballs and sauce gently on the stovetop or in the microwave until warmed through. Assemble subs fresh.
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