LunchDinnerMain Course

Vegan Lentil Meatball Sub

Name: Vegan Lentil Meatball Sub
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: italian
Ingredients: 0.5 cup brown lentil cooked; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 0.5 cup oat rolled, ground into flour; 2 tbsp nutritional yeast; 1 tsp dried oregano; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper ground; 1 tbsp olive oil; 2 cup marinara sauce; 4 pcs sub roll; 2 tbsp fresh parsley chopped (optional)

Hearty lentil meatballs are simmered in a rich marinara sauce and served in crusty bread rolls. This satisfying sandwich offers a plant-based twist on a classic comfort food.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 502 kcal

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

0.5 cupbrown lentil, cooked
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
0.5 cupoat, rolled, ground into flour
2 tbspnutritional yeast
1 tspdried oregano
0.5 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, ground
1 tbspolive oil

sauce

2 cupmarinara sauce

assembly

4 pcssub roll

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

baking sheet · large mixing bowl · knife · parchment paper · large saucepan

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
In a large mixing bowl, combine the cooked brown lentil, yellow onion, minced garlic, oat flour, nutritional yeast, dried oregano, smoked paprika, salt, and black pepper.
About 5 min
Cook’s note: Ensure lentils are well-drained and slightly mashed for better binding.
3
Mix all meatball ingredients thoroughly with your hands until a cohesive mixture forms. If it's too wet, add a little more oat flour; if too dry, add a tiny bit of water.
About 3 min
4
Form the mixture into approximately 16-20 small meatballs, about 1.5 inches in diameter.
About 7 min
Cook’s note: Lightly oil your hands to prevent sticking.
5
Arrange the meatballs on the prepared baking sheet and drizzle with olive oil.
About 2 min
6
Bake for 20-25 minutes, flipping halfway through, until the meatballs are golden brown and firm.
About 25 min
7
While the meatballs are baking, heat the marinara sauce in a large saucepan over medium-low heat until simmering.
About 5 min
8
Once baked, add the lentil meatballs directly to the simmering marinara sauce. Stir gently to coat.
About 1 min
9
Reduce heat to low and simmer for at least 10 minutes to allow the flavors to meld and the meatballs to absorb some sauce.
About 10 min
Cook’s note: The longer they simmer, the more tender and flavorful they become.
10
Toast or warm the sub rolls if desired. Carefully slice them open, leaving one side attached.
About 3 min
11
Fill each sub roll generously with the saucy lentil meatballs.
About 2 min
12
Garnish with fresh parsley, if using, and serve immediately.
About 1 min

Per serving

Nutrition

61%Score

Calories: 502.2kcal
Protein: 19.7g
Carbs: 90.3g
Fat: 8.6g
Fibre: 9.4g
Sugar: 10.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator.

Reheating

Reheat meatballs and sauce gently on the stovetop or in the microwave until warmed through. Assemble subs fresh.