Vegan Meatball Sub
This delicious vegan meatball sub uses mushrooms as a base for a hearty, satisfying sandwich that will curb all your cravings!




  • 2tbsp

    olive oil

  • 3cloves


  • 20g

    Fresh Basil Leaves

  • 2-3tbsp

    Breadcrumbsplus more for rolling

  • 11-12

    Sun Dried Tomatoes

  • 3tbsp

    Nutritional Yeast

  • 1tbsp

    Dried Oregano

  • 500g


  • 1can

    White Beans

  • 120g

    Vital Wheat Gluten(seitan powder)

For the Sub

  • 1


  • 3tbsp

    Arrabbiata Sauce

  • 1tbsp

    Vegan Mayonaisse

  • Greens of your choice

  1. Mince the garlic and fry with the olive oil in a large frying pan for 2 minutes, until golden. Add the mushrooms and continue to fry until they become golden brown as well.

  2. Add the mixture to a food processor and add all the other ingredients for the meatballs except the vital wheat gluten. Pulse until everything broken down but still a little chunky.

  3. Add the vital wheat gluten in 2 batches, pulsing until it comes together. It should form a ball of dough once you have added it all.

  4. Roll the mixture in tablespoon sized balls, and roll each ball in more breadcrums. Place them on a flat baking sheet covered with parchment paper. Bake at 180°C for 20-25 minutes. Allow to cool

  5. When ready, assemble your sub sandwich with a few meatballs, some arrabbiata sauce, vegan mayonaisse and some greens.

Recipe Notes

Meatballs will keep in the fridge in an airtight container for up to 1 week. Reheat in the oven at 180°C for 15 minutes when ready to use.

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