Vegan Meatball Subs
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Vegan Richa · by Vegan Richa★ 4.9 (9)

Vegan Meatball Subs

NUTRITION · PER SERVING55M COOK
CAL 33%·PRO 50%
CARBS 99G61% OF CAL
18G FIBER60G OTHER21G TOTAL SUGAR
FAT 20G27% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked lentil meatballs seasoned with fennel and Italian herbs, served on bread with marinara and vegan cheese. Hearty and plant-based, also good over pasta.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic minced
  • 3 tablespoons finely chopped shallots or red onion
  • 15 ounce can lentils drained ( or 1 1/2 cup cooked lentils (green or brown) )
  • 1/2 teaspoon crushed fennel seeds
  • 1/4 teaspoon pepper flakes
  • a pinch of nutmeg
  • 1/2-3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1 tablespoon nutritional yeast (optional)
  • 1 1/2 tablespoons flaxseed meal (mixed with 3 tablespoons water)
  • 1 tablespoon vegan worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/4 cup vegan mozzarella
  • 3/4 cup breadcrumbs
  • 18 to 20 ounces marinara sauce (or pasta sauce of choice)
  • 1/2 cup vegan mozzarella cheese
  • 4 Long buns or other bread of choice
PREP
15M
SODIUM
1994MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.