16g Protein Vegan Lentil “Meatball” Subs You Must Try

You know those nights when all you want is something hearty, saucy, and downright comforting? That’s where these vegan lentil “meatball” subs come in—my go-to when I’m craving that classic Italian-American sandwich but want to keep it plant-based. The first time I made these, my meat-loving husband couldn’t believe they were entirely vegan! The secret? Well-cooked lentils, a killer spice blend, and a flax “egg” that binds everything together like magic. Slathered in marinara and stuffed into a toasty roll, they’re messy, satisfying, and packed with protein. Trust me, even skeptics will be reaching for seconds.

Why You’ll Love These Vegan Lentil Meatball Subs

Let me tell you why these subs are about to become your new favorite weeknight hero:

• Protein powerhouse: Lentils pack 16g of plant-based protein per serving – no meat required!
• Weeknight easy: From bowl to table in under 45 minutes, even faster if you batch-cook lentils.
• Kid-approved: My niece calls them “meaty balls” and never guesses they’re vegan.
• Kind to your wallet: Dried lentils cost pennies compared to beef, and the whole meal comes together for about $2 per serving.
• Freezer-friendly: Make a double batch – the meatballs freeze beautifully for instant meals later.

Ingredients for Vegan Lentil Meatball Subs

Gathering these simple ingredients is half the battle – and trust me, you probably have most of them already! Here’s what you’ll need for those perfect plant-based meatballs:

• 1 cup dried lentils (cooked – about 2 1/2 cups cooked. I prefer brown or green lentils here)
• 1/2 cup breadcrumbs (packed! This helps bind everything together)
• 1/4 cup grated vegan parmesan (the good stuff – it makes all the difference)
• 1 small onion, finely chopped (about 1/2 cup – don’t skip this flavor booster!)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tbsp olive oil (for sautéing – any neutral oil works)
• 1 tsp dried oregano (rub it between your fingers to wake up the aroma)
• 1 tsp salt (I use kosher – adjust to taste)
• 1/2 tsp black pepper (freshly cracked if you’ve got it)
• 1 tbsp flaxseed meal + 3 tbsp water (our vegan “egg” binder – let it sit until gloopy)
• 1 cup marinara sauce (homemade or your favorite jarred brand)
• 4 sub rolls, lightly toasted (go for something crusty!)
• Fresh basil for garnish (optional but oh-so-pretty)

How to Make Vegan Lentil Meatball Subs

Alright, let’s get these beauties rolling! The process is simple, but a few key steps make all the difference between good and *great* lentil meatballs. Follow along—I’ll walk you through every step.

Preparing the Lentil Meatballs

First, make your flax “egg” by mixing the flaxseed meal and water in a small bowl. Let it sit for 5 minutes—it should thicken to a gluey consistency. Meanwhile, sauté the onion and garlic in olive oil until soft and fragrant. Now, grab a large bowl and add your cooked lentils (make sure they’re cooled slightly or you’ll burn your hands!). Mash about half of them with a fork—this helps bind everything together. Add the breadcrumbs, vegan parmesan, sautéed onion and garlic, oregano, salt, pepper, and that gloopy flax egg. Mix well. The texture should hold together when squeezed—if it’s too wet, add a sprinkle more breadcrumbs. Roll into 1.5-inch balls (about the size of a ping pong ball) and place them on a parchment-lined baking sheet.

Baking and Assembling the Subs

Pop those meatballs into a 375°F (190°C) oven for 25 minutes, flipping them halfway so they brown evenly. While they bake, warm your marinara sauce in a pan—this is key for maximum flavor! When the meatballs come out, gently toss them in the sauce to coat. Lightly toast your sub rolls (this prevents sogginess), then pile in those saucy meatballs. Top with fresh basil if you’re feeling fancy. Serve immediately—that first bite of warm, hearty goodness is everything!

Tips for Perfect Vegan Lentil Meatball Subs

Here are my tried-and-true tricks for nailing these subs every time:

• Cool those lentils: Hot lentils make sticky mush – let them cool slightly before mixing.
• Parchment is your friend: Line that baking sheet or you’ll be scraping meatballs off!
• Freeze like a pro: Flash-freeze extras on a tray before bagging – no stuck-together balls.
• Toast those rolls: A quick toast prevents sogginess from the saucy meatballs.
• Hands-on shaping: Wet your hands slightly when rolling – no sticking!

Ingredient Substitutions & Variations

The beauty of these lentil meatballs? They’re crazy versatile! Here’s how to mix things up when you’re in a pinch or feeling creative:

• Gluten-free? Swap breadcrumbs for almond meal or gluten-free panko—just add a bit more if the mixture feels too wet.
• No flaxseed? A chia egg (1 tbsp chia + 3 tbsp water) works just as well, or use 2 tbsp tomato paste in a bind.
• Extra veggies: Fold in 1/2 cup finely chopped spinach or mushrooms when sautéing the onion.
• Spice it up: Add red pepper flakes to the meatball mix or use arrabbiata sauce for heat.
• Herb twist: Fresh basil or parsley instead of oregano gives a brighter flavor.

Honestly? These subs forgive improvisation—just keep that lentil-to-binder ratio balanced!

Serving Suggestions

These saucy subs scream for simple sides that won’t steal the spotlight. My go-to? A crisp romaine salad with balsamic glaze or roasted garlic broccoli—the charred edges pair perfectly with the rich marinara. For game night, serve them alongside crispy potato wedges and watch them disappear!

Storing and Reheating Vegan Lentil Meatball Subs

These lentil meatballs are almost better the next day—the flavors really settle in! Store any leftovers (ha, as if!) in an airtight container in the fridge for up to 4 days. For longer storage, freeze unbaked meatballs on a tray first, then transfer to a freezer bag for up to 3 months. When reheating, skip the microwave—the oven’s your best bet. Pop them at 350°F for 10-15 minutes until heated through, then dunk in warm marinara. Pro tip: Freeze meatballs with sauce in single portions for instant sub nights!

Nutritional Information

Now, let’s talk numbers—because I know you’re curious! (Nutrition nerd confession: I am too.) These vegan lentil meatball subs pack about 380 calories per serving with 16g of plant-powered protein and a whopping 12g of fiber to keep you satisfied. Remember, these are estimates—your exact numbers will vary slightly depending on your bread choice and sauce brand. But one thing’s consistent: these subs deliver serious nutrition without skimping on flavor!

Frequently Asked Questions

Can I use canned lentils instead of cooking them from dry?
Absolutely! Just drain and rinse them well—you’ll need about 2 1/2 cups. Squeeze out excess moisture with a clean towel so your meatballs don’t get mushy. I still prefer the texture of home-cooked lentils, but canned works great in a pinch!

How do I make these gluten-free?
Super easy—swap regular breadcrumbs for gluten-free panko or almond flour. Check that your marinara and sub rolls are GF too. The texture might be slightly denser, but they’ll still hold together beautifully.

Why are my lentil meatballs falling apart?
Usually means your mixture’s too wet. Try mashing more lentils, adding extra breadcrumbs (1 tbsp at a time), or chilling the mix for 15 minutes before shaping. And don’t skip that flax egg—it’s the glue!

Can I air-fry instead of baking?
Yes! Spray the basket with oil and cook at 375°F for 12-15 minutes, shaking halfway. They’ll get extra crispy—perfect if you like texture contrast with the saucy sub.

What’s the best way to reheat leftovers?
Avoid the microwave (soggy alert!). Toss meatballs in a skillet with a splash of water over medium heat, or warm them in the oven at 350°F for 10 minutes. Toast the rolls fresh each time!

Final Thoughts

There you have it—my foolproof way to make vegan lentil meatball subs that’ll have everyone begging for the recipe! Give them a try this week and let me know how they turn out. Snap a pic of your saucy masterpiece and tag me—I love seeing your kitchen wins!

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