Vegan Classic Meatball Sandwich
Savor the hearty comfort of a **Vegan Classic Meatball Sandwich**, a plant-based twist on the traditional favorite that’s as satisfying as it is wholesome. Made with nutrient-packed lentils, earthy walnuts, and rolled oats, these vegan meatballs are seasoned to perfection with a blend of Italian-inspired herbs like oregano and basil. Baked until golden and coated in rich vegan marinara sauce, they are nestled into warm, toasty hoagie rolls and topped with gooey vegan cheese shreds. This easy-to-make recipe is entirely dairy-free, meat-free, and overflowing with bold flavors, making it ideal for a quick weeknight dinner or a crowd-pleasing lunch. Customize with fresh basil leaves for an extra burst of freshness, and enjoy a classic sandwich that’s kinder to the planet without compromising taste. Perfect for vegans and carnivores alike!
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Recipe Information
Ingredients
- 1 cup cooked lentils
- 0.5 cup rolled oats
- 0.5 cup walnuts
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups vegan marinara sauce
- 1 cup vegan cheese shreds
- 4 large hoagie rolls or baguette
- 8 fresh basil leaves (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, combine flaxseed meal and water. Stir well and let sit for 5 minutes to thicken.
In a food processor, combine cooked lentils, oats, walnuts, soy sauce, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper.
Pulse the mixture until well combined but still slightly chunky, scraping down the sides as needed.
Transfer the mixture to a bowl, add the flaxseed meal mixture, and mix until fully combined.
Form the mixture into small meatballs, approximately 1 tablespoon each, and place them on the prepared baking sheet.
Brush the meatballs with olive oil and bake for 25 minutes, flipping halfway through, until golden and firm.
While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
Once the meatballs are done, add them to the marinara sauce and gently stir to coat.
Slice the hoagie rolls or baguette pieces in half, lengthwise, and toast them lightly if desired.
Place a generous amount of meatballs and sauce onto each roll, sprinkle with vegan cheese shreds, and return them to the oven for 3-5 minutes until the cheese is melted.
Garnish each sandwich with fresh basil leaves before serving, if using.
Serve the vegan meatball sandwiches hot and enjoy!
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 13.6 g | 48% | |
| Total Sugars | 12.7 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 959 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
