A sub shop classic that's all about the sauce and the melt. Brown the vegan meatballs for colour, simmer them in a quick marinara, then load them into garlicky toasted rolls, cover with cheese and grill until bubbling.
Ingredients
servings
For 4 servings.
- 16–20 vegan meatballs
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- 1 × 500g carton passata
- 1 tsp dried oregano
- pinch chilli flakes (optional)
- 1 tsp sugar
- 4 sub rolls or small baguettes (check they're vegan)
- 40g vegan butter (softened, for the garlic butter)
- 1 clove garlic (crushed, for the garlic butter)
- 120g grated vegan mozzarella-style cheese
- handful fresh basil leaves
Scaled amounts are rounded. Cooking times usually stay the same, but a bigger batch may need a bigger pan or an extra few minutes.
Method
- Heat 1 tbsp oil in a large frying pan and brown the meatballs for 5 minutes, turning, until coloured all over. Remove to a plate.
- Add the remaining oil and the onion and cook for 5 minutes until soft. Add the garlic for 1 minute, then the passata, oregano, chilli flakes and sugar. Simmer for 10 minutes.
- Return the meatballs to the sauce and simmer for 5–8 minutes, or according to the pack, until piping hot. Season to taste.
- Heat the grill to high. Mix the vegan butter and garlic, split the rolls (without cutting all the way through) and spread the insides with garlic butter. Toast under the grill for 1–2 minutes.
- Fill each roll with 4–5 meatballs and plenty of sauce. Top with the cheese and grill for 2–3 minutes until melted and bubbling.
- Scatter with basil and serve immediately.
Good to know
- Squash the meatballs slightly in the roll so they don't roll out the other end.
- Any leftover sauce and meatballs are great tossed through pasta.
Check every label: stocks, sauces, breads and pastries sometimes contain milk, egg or fish. Cook until piping hot all the way through.
