Not sure what to make for dinner? We’ve got the perfect recipe. On this episode of EATKINDLY With Me, Amanda Castillo whips up a savory vegan meatball sub, featuring Impossible plant-based burger ground and melted dairy-free provolone cheese.
“I absolutely love products like this. I think it’s super convenient for any of you that want to go vegan but something like meat is holding you back,” she says about the vegan meat. “It has the flavor of beef, but it has no cow in it.”
“It’s super savory, high in protein, but it has zero milligrams of cholesterol,” she adds.
To prepare the vegan meatballs, she minces parsley, basil, and one garlic clove. Amanda uses organic breadcrumbs as a binder for the meatless meatballs. And for seasoning, she opts for garlic salt, black pepper, and Italian seasoning. She also adds in vegan parmesan cheese shreds by Follow Your Heart. Feeling hungry yet?
“So I decided to get these demi baguettes from Sprouts,” she says. She adds tomato basil marinara sauce, the vegan meatballs, and provolone cheese. “This is totally up to you,” she continues. “I like to make sure it’s super filled [with meatballs]. And then to top it off, we’re going to add some fresh basil right on top of the meatballs.”
“Here you have it: vegan meatball sandwiches. And the last thing we have to do now is try them. Let’s dive in, shall we?” Amanda says. “Wow, that’s very yummy. So cheesy, meaty, gooey. Absolutely delicious. If you love spice, I would highly recommend adding chili flakes in this too and it would be so yummy.” Here’s how to make the vegan meatball sub of your dreams:
Vegan Meatball Sandwich
- 12 ounces Impossible meat
- ½ cup Panko breadcrumbs
- 1 ½ tablespoons fresh parsley, chopped
- 1 ½ tablespoons fresh basil, chopped
- 2 tablespoons vegan parmesan cheese
- 1 teaspoon Italian seasoning, unsalted
- 1 garlic clove, minced
- ½ teaspoon garlic salt
- ½ teaspoon ground black pepper
- 2 demi baguettes or hoagie buns
- Vegan provolone, to taste
- 1 18 ounce jar of marinara sauce
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, gently mix the Impossible meat, bread crumbs, parsley, basil, parmesan, Italian seasoning, garlic clove, garlic salt, and black pepper. Shape into meatballs using a 2 tablespoons measure.
Place the meatballs one inch apart on a baking sheet and bake for 10 minutes. Flip meatballs over and cook for another 2-5 minutes or until cooked through.
Cut bread lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season lightly with garlic salt. Slip bread into the oven during the last 5 minutes of the meatball’s time to get lightly toasted.
While the bread toasts, warm the marinara sauce in a saucepan over medium heat.
When the meatballs are done, transfer them to the sauce. Spoon some sauce onto each half of the bread. Top one half with provolone cheese and the other half with meatballs. Return to the oven for 2-3 minutes to melt the cheese.
Let cool slightly before combining both halves. Slice and enjoy!
A 1 tablespoon or 2 tablespoon measuring spoon makes it easy to form evenly sized meatballs.
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