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Vegan Chickpea Meatball Subs with Homemade Mozzarella

If you’ve ever craved a meatball sub but wanted a vegan twist, this recipe is your answer! These Vegan Chickpea Meatball Subs are everything you love about the classic comfort food: rich marinara, melty cheese, and perfectly seasoned meatballs, all tucked into a crispy baguette. But here’s the kicker—they’re entirely plant-based.

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Vegan Chickpea Meatball Subs with Homemade Mozzarella

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🌱✨Craving comfort food? Meet the Vegan Chickpea Meatball Subs with Homemade Mozzarella! 🥖🍅 Packed with hearty chickpea meatballs, tangy marinara, and creamy plant-based mozzarella, these subs are proof that vegan can be indulgent and delicious. 😍 Perfect for weeknight dinners or weekend treats—each bite is a flavor-packed explosion! 💚

#VeganMeatballSubs #PlantBasedGoodness #ChickpeaLovers #VeganComfortFood #HomemadeMozzarella #HeartyAndDelicious #MeatlessMeals #FlavorfulBites #SustainableEats #FoodieFavorites 🌱🥖✨

  • Total Time: 80 minutes

Ingredients

Scale

For the Chickpea Meatballs:

  • 1 cup cooked grain (brown rice, quinoa, or bulgur)
  • 1/2 cup pecans
  • 2 cloves garlic, peeled
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup nutritional yeast or vegan Parmesan
  • 2 tbsp sun-dried tomatoes, roughly chopped
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • Freshly ground black pepper
  • 1/4 cup breadcrumbs

For the Vegan Mozzarella:

  • 1 cup cashews (soaked if not using a high-powered blender)
  • 1 cup water
  • 1/2 cup refined coconut oil, melted
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 2 tbsp tapioca starch or arrowroot starch
  • 1 tbsp nutritional yeast
  • 1 tsp salt

Other Ingredients:

  • Marinara sauce
  • Pesto
  • Caramelized onions
  • Baguette or sandwich rolls

Instructions

1. Prepare the Chickpea Meatballs

  • In a food processor, combine cooked grain, pecans, and garlic. Pulse until finely ground.
  • Add most of the chickpeas (reserve about 1/2 cup), nutritional yeast, sun-dried tomatoes, olive oil, oregano, basil, salt, pepper, and breadcrumbs. Process until the mixture is thick and cohesive.
  • Add the reserved chickpeas and pulse briefly to leave them coarsely chopped, adding texture to the meatballs.

Pro Tip: The mixture should hold together when pressed. If it’s too dry, add a small splash of water; if too wet, sprinkle in more breadcrumbs.

  • Preheat the oven to 375°F. Shape the mixture into balls, about 1 1/2 to 2 tablespoons each (a cookie scoop works perfectly).
  • Lightly grease a baking tray with olive oil, place the meatballs on it, and roll them to coat in oil. Bake for 15 minutes, flip, and bake for another 10-15 minutes until golden brown and firm.

2. Make the Vegan Mozzarella

  • In a blender, combine cashews, water, melted coconut oil, apple cider vinegar, garlic, tapioca starch, nutritional yeast, and salt. Blend until smooth and creamy.
  • Pour the mixture into a saucepan and heat over medium-low, stirring constantly. It will thicken into a glossy, stretchy consistency as it heats.
  • Once thickened, transfer to a container. If making in advance, refrigerate until needed. The mozzarella will firm up as it cools but will melt beautifully when baked.

Pro Tip: Soaking the cashews for 4-6 hours (or boiling them for 15 minutes) ensures the creamiest texture if you’re not using a high-powered blender.


3. Assemble the Sandwiches

  • Preheat your oven to 450°F.
  • Slice a baguette or sandwich roll in half lengthwise, leaving it connected at the back.
  • Spread a generous layer of marinara sauce on both sides of the bread. Roll each chickpea meatball in marinara sauce before placing them in the sandwich.
  • Top with caramelized onions, dollops of pesto, and chunks of vegan mozzarella.

Pro Tip: For extra flavor, sprinkle fresh basil or crushed red pepper flakes over the assembled sandwich.


4. Bake the Sandwiches

  • Place the assembled sandwiches on a baking tray. If the ingredients are warm, bake for 8-10 minutes. If they’ve been refrigerated, bake for 15-20 minutes to heat through.
  • The vegan mozzarella will melt and start to brown, and the bread will crisp up beautifully.

Serve the subs hot and garnish with fresh basil if desired.

Notes

  • The chickpea meatballs are hearty and savory, with nutty notes from pecans and a subtle tang from sun-dried tomatoes.
  • The marinara adds a bright, tangy base, while the pesto provides a fresh, herby kick.
  • The vegan mozzarella ties everything together with its creamy, melty texture and rich flavor.
  • Caramelized onions add a touch of sweetness, perfectly complementing the bold flavors in the sandwich.
  • Author: Rosa
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes

With nutty chickpea meatballs, creamy homemade vegan mozzarella, and layers of flavor from caramelized onions, pesto, and marinara, this dish is a celebration of plant-powered deliciousness. Whether you’re a lifelong vegan or simply looking for a creative, hearty meal, this recipe is bound to become a favorite.

Let’s dive into the details and explore the magic of making these irresistible subs.

Ingredients

For the Chickpea Meatballs:

  • 1 cup cooked grain (brown rice, quinoa, or bulgur)
  • 1/2 cup pecans
  • 2 cloves garlic, peeled
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup nutritional yeast or vegan Parmesan
  • 2 tbsp sun-dried tomatoes, roughly chopped
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp salt
  • Freshly ground black pepper
  • 1/4 cup breadcrumbs

For the Vegan Mozzarella:

  • 1 cup cashews (soaked if not using a high-powered blender)
  • 1 cup water
  • 1/2 cup refined coconut oil, melted
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 2 tbsp tapioca starch or arrowroot starch
  • 1 tbsp nutritional yeast
  • 1 tsp salt

Other Ingredients:

  • Marinara sauce
  • Pesto
  • Caramelized onions
  • Baguette or sandwich rolls

Step-by-Step Instructions

1. Prepare the Chickpea Meatballs

  • In a food processor, combine cooked grain, pecans, and garlic. Pulse until finely ground.
  • Add most of the chickpeas (reserve about 1/2 cup), nutritional yeast, sun-dried tomatoes, olive oil, oregano, basil, salt, pepper, and breadcrumbs. Process until the mixture is thick and cohesive.
  • Add the reserved chickpeas and pulse briefly to leave them coarsely chopped, adding texture to the meatballs.

Pro Tip: The mixture should hold together when pressed. If it’s too dry, add a small splash of water; if too wet, sprinkle in more breadcrumbs.

  • Preheat the oven to 375°F. Shape the mixture into balls, about 1 1/2 to 2 tablespoons each (a cookie scoop works perfectly).
  • Lightly grease a baking tray with olive oil, place the meatballs on it, and roll them to coat in oil. Bake for 15 minutes, flip, and bake for another 10-15 minutes until golden brown and firm.

2. Make the Vegan Mozzarella

  • In a blender, combine cashews, water, melted coconut oil, apple cider vinegar, garlic, tapioca starch, nutritional yeast, and salt. Blend until smooth and creamy.
  • Pour the mixture into a saucepan and heat over medium-low, stirring constantly. It will thicken into a glossy, stretchy consistency as it heats.
  • Once thickened, transfer to a container. If making in advance, refrigerate until needed. The mozzarella will firm up as it cools but will melt beautifully when baked.

Pro Tip: Soaking the cashews for 4-6 hours (or boiling them for 15 minutes) ensures the creamiest texture if you’re not using a high-powered blender.

3. Assemble the Sandwiches

  • Preheat your oven to 450°F.
  • Slice a baguette or sandwich roll in half lengthwise, leaving it connected at the back.
  • Spread a generous layer of marinara sauce on both sides of the bread. Roll each chickpea meatball in marinara sauce before placing them in the sandwich.
  • Top with caramelized onions, dollops of pesto, and chunks of vegan mozzarella.

Pro Tip: For extra flavor, sprinkle fresh basil or crushed red pepper flakes over the assembled sandwich.

4. Bake the Sandwiches

  • Place the assembled sandwiches on a baking tray. If the ingredients are warm, bake for 8-10 minutes. If they’ve been refrigerated, bake for 15-20 minutes to heat through.
  • The vegan mozzarella will melt and start to brown, and the bread will crisp up beautifully.

Serve the subs hot and garnish with fresh basil if desired.

Flavor Profile

These subs are a delightful balance of textures and flavors:

  • The chickpea meatballs are hearty and savory, with nutty notes from pecans and a subtle tang from sun-dried tomatoes.
  • The marinara adds a bright, tangy base, while the pesto provides a fresh, herby kick.
  • The vegan mozzarella ties everything together with its creamy, melty texture and rich flavor.
  • Caramelized onions add a touch of sweetness, perfectly complementing the bold flavors in the sandwich.

Every bite delivers a satisfying crunch from the toasty baguette, followed by a medley of complex, comforting flavors.

Tips for Success

  1. Customization Options:
    • Replace pecans with walnuts or sunflower seeds for a nut-free alternative.
    • Add chopped spinach or shredded zucchini to the meatball mixture for extra veggies.
  2. Storage and Reheating:
    • Store leftover meatballs and mozzarella separately in airtight containers in the fridge for up to 3 days.
    • Reheat meatballs in the oven at 350°F until warm, or add directly to marinara sauce to heat through.
  3. Make-Ahead Components:
    • Meatballs can be shaped and frozen before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.
    • Prepare the mozzarella up to 3 days in advance and store it in the fridge.

Serving Suggestions

  • Pair the subs with a crisp side salad for a balanced meal.
  • Serve with sweet potato fries or roasted vegetables for a hearty accompaniment.
  • Slice the baguette into smaller portions and serve as party sliders for an appetizer option.

Final Thoughts

These Vegan Chickpea Meatball Subs prove that plant-based comfort food can be every bit as indulgent and satisfying as its traditional counterpart. Packed with bold flavors, wholesome ingredients, and a touch of homemade love, they’re perfect for impressing both vegans and meat-eaters alike.

So, roll up your sleeves, gather your ingredients, and treat yourself to this mouthwatering recipe. Whether it’s a cozy dinner at home or a crowd-pleasing meal for friends, these subs are guaranteed to steal the spotlight.

Enjoy the joy of plant-based cooking—one delicious bite at a time! 🌱

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