Vegan Meatball Subs

Healthy Recipes - This vegan meatball sub sandwich is super hearty, super flavourful and chock-full of veggies. Baked lentil and mushroom meatballs smothered in marinara sauce and served up in a crusty bun stuffed with spinach, onion and peppers. You might need a knife and fork to get these bad boys in your mouth!

You’ll Need:

For the vegan meatballs

  • 1 1/2 cups (175 grams) cooked lentils
  • 1 tablespoon water or oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • Half a green pepper, diced
  • 12 button mushrooms, diced
  • 2 tablespoons red wine
  • 3/4 cup (250 grams) breadcrumbs
  • 1/2 cup (65 grams) crushed walnuts
  • 2 teaspoons oregano
  • 1 teaspoons red pepper flakes or chili powder
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar

For everything else

  • A few tablespoons of water or oil for sautéing
  • 1 medium onion, sliced
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon salt
  • Half a green pepper, sliced
  • Half a red pepper, sliced
  • A big bag (300 grams / 10.5 ounces) fresh spinach
  • A jar of your favorite marinara sauce
  • 5 or 6 sub buns (depends how big they are)


  1. Preheat the oven to 175°C (350°F) and line a baking sheet with foil or parchment and brush with a tiny bit of oil.
  2. Heat a large pan over medium heat. Add a splash of water or a tablespoon of oil and sautee the onion, garlic and green pepper until soft and translucent. Add the mushrooms and fry until soft and brown. Add in the red wine and simmer for a minute to evaporate the alcohol. While the vegetables are frying, puree the lentils in a food processor and transfer to a large bowl.
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