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Cheesy Vegan Meatball Sub
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Cheesy Vegan Meatball Sub

How to make a meatball sandwich even more awesome? Add cheese! But you don't need meat or dairy for it. The entire sandwich is plant-based and for that, we're making meatballs and the cheese sauce from scratch.
Course Main Course, Snacks
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2 people
Calories 938kcal
Author Bianca Haun | Elephantastic Vegan

Ingredients

Ingredients for the Vegan Meatballs (makes 12 meatballs - you can freeze the rest!)

  • 1 cup soy granule
  • 3/4 cup water
  • 1/2 teaspoon paprika powder
  • 1/4 teaspoon smoked paprika powder
  • 2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1 teaspoon olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 1/3 cup parsley chopped
  • 1/3 cup breadcrumbs

Tomato Sauce

  • 1/4 cup tomato sauce
  • salt to taste
  • 1/2 teaspoon dried oregano

Ingredients for the vegan Cheese Sauce

  • 2 tablespoons coconut oil or vegan butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika powder
  • 1/8 teaspoon garlic powder
  • ground pepper
  • 1/4 cup all-purpose flour
  • 1/4 cup nutritional yeast
  • 1/2 cup water

Additional Ingredients

  • 1 baguette cut in half and sliced open
  • 1 teaspoon fresh basil chopped

Instructions

Instructions for the Meatballs

  • To rehydrate the soy granule, add it to a pan. Add water and spices (soy sauce, smoked paprika, sweet paprika, salt, liquid smoke, thyme). Give it a good mix. Cook it over medium to low heat until it has soaked up all the liquid. Then transfer it into a bowl.
    I am using very fine granule so it takes only a minute until it has soaked up the liquid, it may take a bit longer when your granule is bigger.
  • In a pan with olive oil over medium to high heat, cook the chopped onion and minced garlic until translucent and slightly brown. Then add the chopped parsley. Give it a quick mix. Then add it to the bowl with the soy granule.
  • To the soy granule and onion-garlic-parsley, add the breadcrumbs.
  • Let it cool off a bit until it’s cold enough to handle. Then shape the meatballs. For equally sized meatballs, use an ice cream scoop.
  • Add the meatballs onto a baking tray lined with parchment paper. Spray them with oil.
  • Bake them at 400°F/200°C for 12-15 minutes until golden brown and slightly crispy outside.
  • Toast the meatballs in a pan with a bit of oil until warm and crispy, then reduce the heat, add the tomato sauce, a bit of salt, and dried oregano.

Instructions for the Cheese Sauce

  • Heat the coconut oil or butter in a small pot over low heat.
  • Add the salt, curry powder, garlic powder, ground pepper, and paprika powder. Whisk.
  • Add in the flour. Whisk.
  • Add nutritional yeast, whisk again until clumpy.
  • Add the water and whisk on low heat for a few minutes until it gets gooey. If the cheese gets too thick you can add a little bit more water and whisk again. Set aside.

Additional Instructions

  • Add the saucy meatballs to the baguette (I used 4 meatballs for 1 sandwich for 1 person), drizzle with the cheesy sauce, and sprinkle with fresh basil. Enjoy!

Nutrition

Calories: 938kcal | Carbohydrates: 129g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Sodium: 2674mg | Potassium: 888mg | Fiber: 16g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5.9mg | Calcium: 223mg | Iron: 9.8mg