I decided to call these the best vegan meatball subs ever because, well, they are – thanks to the super delicious chickpea meatballs! Top with your fav marinara sauce, some vegan parm, and you have an amazing dinner or lunch that will please the whole family.
After updating my recipe for chickpea meatballs, I decided to make meatball subs with them. Sometimes you just need the comfort food that is a carb-enwrapped, saucy meatball sub, amiright?
I am not even exaggerating here: this has to be in my top 10 recipes right now. Maybe even top 5. They are SO INCREDIBLY DELICIOUSLY AMAZING. SO satisfying, packed with plant-based protein (fun fact: there are 39 grams of protein in 1 cup of chickpeas), topped with marinara sauce and vegan parm. Go Veggie’s parmesan is tasty but pricey. Here is my homemade vegan parmesan recipe.
You will not even miss the provolone that traditionally tops a meatball sub. I promise. These meatballs are definitely the star of this recipe.
If you make the meatballs ahead of time and refrigerate or freeze them – and I highly recommend you keep a batch in the freezer because you will CRAVE those meatballs – this recipe makes for a quick weeknight dinner.
— You can find the recipe for the chickpea meatballs here.
Vegan Chickpea Meatball Subs
Ingredients
- chickpea meatballs
- vegan parmesan
- sub rolls
- marinara sauce - this is my recipe
Instructions
- In a 400 degree oven, toast your subs on a baking sheet for 6-8 minutes. (If using frozen chickpea meatballs instead of freshly made, place in a baking dish in the oven at the same temperature for 10 minutes)
- Meanwhile, warm up the marinara sauce in a sauce pot on the stove.
- Place the chickpea meatballs in the toasted sub rolls, top with the amount of marinara you desire, and sprinkle with parmesan. Devour!
My husband & I loved these subs! So filling too, Thank you so much!
Let me start by saying I am not in any way a vegetarian, but ran across this one day, had the ingredients, was bored, and thought I’d do an experiment…. I made the Meatballs, Marinara, and the Parmesan using cashews.
After the Meatballs were done.. I tried one plain… meh…. wasnt planning on making those again…… the Marinara was basic… The Parm was interesting….. I’ll be using Nutritional Yeast in the future for things for sure…..
BUT… put them all together for the Sub… and…. O M G…….. I absolutely LOVED THEM !! So much so, I had them for lunch and dinner a couple days later…… later, if I was hungry I’d throw one together really quick….
So Now… I will say that I Definitely WILL be making ALL the ingredients for these on a somewhat regular basis !!!!
After I made this I found a recipe to sub for Ground Beef using TVP and made my copycat recipe for Taco Bells Original Ground Beef with it…. and again.. OMG.. My taco supremes, Enchirito’s, Pizza’s, and Burrito Supremes were All phenomenal…… Just call me.. IMPRESSED !!
Is there any way to get them to be less soft after baking? Thanks!
I’d recommend cooking them longer if they are too soft. Or, if you try the recipe again, add more bread crumbs or less liquid.
If we want to meal prep and save the meatballs for another day, do we freeze before or after baking? Probably a very silly question, but I’m new at this. LOL
After 🙂
YUMMY!!!! These look so awesome! I have some previously made veggie meatballs and was wondering what to do with the leftovers. Great idea! 🙂
Where’s the recipe for the Chicopee meatballs?
Here –> https://www.karissasvegankitchen.com/vegan-chickpea-meatballs/
It’s also linked to in the ingredients list 🙂