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Delicious Vegan Black Bean Meatball Sub with fresh toppings

Vegan Black Bean Meatball Sub

A warm, saucy sub packed with herb-scented, slightly crisp black bean meatballs — who says comfort sandwiches need meat?
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the meatballs
  • 1 can black beans, drained and rinsed Buy cans labeled 'low sodium' for better salt control.
  • 1/2 cup breadcrumbs Panko gives a lighter texture; fine breadcrumbs make denser meatballs.
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • to taste salt and pepper
For the assembly
  • 1 cup marinara sauce Select a high-tomato-content jar with no excessive sugar.
  • 4 pieces sub rolls Look for slightly crusty rolls.
  • optional vegan cheese For melting on the sub.
  • to taste fresh basil For topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Place the drained and rinsed black beans in a mixing bowl and mash until mostly smooth, leaving some chunks for texture.
  3. Stir in breadcrumbs, chopped onion, minced garlic, cumin, smoked paprika, salt, and pepper. Mix until everything is evenly distributed.
  4. Form the mixture into golf-ball sized meatballs and place on a lightly oiled baking sheet.
Cooking
  1. Bake the meatballs for 20–25 minutes until firm and slightly crisp, rotating the pan halfway through.
  2. While baking, warm the marinara in a small pan over medium-low heat until just simmering.
  3. Toast the sub rolls in the oven for a few minutes until slightly golden and warmed through.
Assembly
  1. Place the meatballs into the toasted rolls, spoon over warm marinara, add vegan cheese if using, and top with fresh basil.
  2. Serve immediately while hot.

Notes

Store cooked meatballs in an airtight container in the fridge for up to 4 days. For freezing, flash-freeze the baked meatballs on a tray until solid, then transfer to a freezer bag. Thaw overnight in the fridge before reheating.