Vegan Meatball Sub

Makes 4 subs


2 large tomatoes

1 tablespoon garlic oil*

1 teaspoon dried basil

Sea salt

Red Pepper Sauce:

3 large roasted red peppers (jarred is fine, but freshly roasted is better)

1 cup vegetable broth

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Sea salt

1 tablespoon garlic oil*

Tomato Sauce:

1 (15-ounce) can tomato sauce

1 tablespoon garlic oil*

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar, or to taste

Sea salt and black pepper


4 (5-inch) crusty rolls, split and toasted

20 vegan meatballs, semi-thawed, if frozen

1 tablespoon garlic oil*

1 cup shredded vegan cheese

1. Tomatoes: Preheat the oven to 350-degrees F (or air-fryer to 335-degrees F). Cut the tomatoes into 1/2-inch wedges and place them in a single layer on a baking sheet. Drizzle with the oil, sprinkle with the basil and sea salt and bake for 30 minutes. Remove from the sheet pan and set aside. Add the meatballs and another tablespoon of garlic oil and bake the meatballs until golden on one side. Flip the meatballs, add the cheese, cover the meatballs with a cake pan and bake until the cheese melts. Add the bread to the baking sheet to toast while the cheese melts, about 8 to 10 minutes. Do not burn the bread.

2. Red Pepper Sauce: Add the peppers, broth, herbs, salt (to taste) and oil to a medium saucepan. Bring to boil, reduce to simmer and cook for 5 minutes. Use an immersion blender to blend the sauce until smooth. Continue to cook for another 10 to 15 minutes. Taste and adjust seasoning. If you don’t have an immersion blender, blend the sauce ingredients in a standard blender before heating.

3. Tomato Sauce: Add the tomato sauce, oil, herbs, sugar and salt and black pepper (to taste) to a small saucepan. Bring to boil and reduce to simmer. Cook until the flavors meld, about 15 minutes. Season to taste.

4. Assemble the sandwich: add the meatballs to the split rolls (with the melted cheese), top with the tomato sauce, add a few slices of roasted tomatoes and add a few tablespoons of the red pepper sauce. Serve immediately.

* If you don’t have garlic oil, use 1 tablespoon olive oil and 1 garlic clove, minced, for each tablespoon of garlic oil. 

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