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

vegan lentil “meatball” subs
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A plant-based twist on classic meatball subs, featuring protein-packed lentil meatballs smothered in marinara sauce and served in a toasted sub roll.

Ingredients

Scale
  • 1 cup dried lentils, cooked
  • 1/2 cup breadcrumbs
  • 1/4 cup grated vegan parmesan
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
  • 1 cup marinara sauce
  • 4 sub rolls, toasted
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix flaxseed meal with water and let sit for 5 minutes.
  3. Sauté onion and garlic in olive oil until soft.
  4. Combine cooked lentils, breadcrumbs, vegan parmesan, sautéed onion, garlic, oregano, salt, pepper, and flax egg in a bowl.
  5. Form mixture into small meatballs and place on a lined baking sheet.
  6. Bake for 25 minutes, flipping halfway.
  7. Warm marinara sauce in a pan.
  8. Add cooked lentil meatballs to the sauce, coating evenly.
  9. Spoon saucy meatballs into toasted sub rolls.
  10. Garnish with fresh basil and serve immediately.

Notes

  • For a gluten-free version, use gluten-free breadcrumbs.
  • Leftover meatballs freeze well for up to 3 months.
  • Add red pepper flakes for extra heat.

Nutrition

Find it online: https://bibodo.com/vegan-lentil-meatball-subs-recipe/