# Banging Vegan Meatball Sub ## Description Enjoy a delicious and hearty vegan meatball sub featuring homemade plant-based meatballs simmered in a rich tomato sauce, topped with melted vegan cheese and fresh basil, all served in a crusty sub roll. ## Quick Facts - Calories: 1242 per serving - Prep Time: 25 minutes - Cook Time: 25 minutes - Total Time: 50 minutes - Servings: 2 - Difficulty: medium - Cuisine: Italian-American - Health Score: 6/10 ## Nutrition Per Serving - Calories: 1242 - Protein: 34g - Carbohydrates: 172g - Fat: 38g - Fiber: 15g - Sugar: 14g - Sodium: 2500mg ## Dietary Information This recipe is: Vegan, Vegetarian, Dairy-Free, Nut-Free ## Ingredients (2 servings) - 1 medium White Onion (diced) - 200 gram Mushrooms (washed and sliced) - 3 tablespoons Olive Oil (divided for frying and sautéing) - 2 cups Cooked Quinoa - 3 cloves Garlic (minced) - 1 teaspoon Turmeric Powder - 1 teaspoon Smoked Paprika - 2 teaspoons Salt (divided, or to taste) - 0.5 teaspoon Black Pepper (or to taste) - 1 tablespoon Dried Mixed Herbs - 0.5 cup Breadcrumbs - 1 medium Red Onion (diced) - 1 small Chili (finely chopped, e.g., Scotch Bonnet) - 2 tablespoons Tomato Paste - 400 gram Canned Chopped Tomatoes - 0.5 cup Vegetable Broth - 2 count Sub Rolls (or baguette) - 6 count Vegan Cheese Slices - 0.25 cup Fresh Basil (chopped, for garnish) ## Instructions 1. Dice 1 medium white onion and wash 200 grams of mushrooms. 2. Slice the 200 grams of washed mushrooms. 3. Heat 1 tablespoon of olive oil in a large pan over medium heat. 4. Add the diced white onion to the pan and sauté until softened, about 3-5 minutes. 5. Add the sliced mushrooms to the pan with the onions and continue to sauté until they are browned and tender, about 5-7 minutes. 6. Transfer the sautéed onion and mushroom mixture to a food processor. Add 2 cups of cooked quinoa, 1 teaspoon of turmeric powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 tablespoon of dried mixed herbs, and 0.5 cup of breadcrumbs. 7. Process the mixture until it forms a cohesive, moldable dough-like consistency. 8. Take small portions of the mixture and roll them into uniform meatballs. 9. Heat 2 tablespoons of olive oil in the same pan over medium-high heat. Carefully add the vegan meatballs and fry them until golden brown and crispy on all sides, about 8-10 minutes. 10. Remove the fried meatballs from the pan and set aside. 11. In the same pan, add 1 diced red onion, 3 minced garlic cloves, and 1 finely chopped small chili. Sauté until fragrant and softened, about 3-5 minutes. 12. Stir in 2 tablespoons of tomato paste and 400 grams of canned chopped tomatoes. Mix well. 13. Season the sauce with an additional 1 teaspoon of salt and any remaining dried herbs or spices to taste. Stir thoroughly. 14. Pour in 0.5 cup of vegetable broth and bring the sauce to a simmer. 15. Gently add the fried vegan meatballs to the simmering tomato sauce, ensuring they are coated. Let them simmer in the sauce for 5-7 minutes to absorb the flavors. 16. Prepare 2 sub rolls by slicing them lengthwise. Spread a layer of the tomato sauce on the bottom half of each roll, then arrange the vegan meatballs on top. 17. Place 3 vegan cheese slices over the meatballs on each sub roll. Use a kitchen torch to melt the cheese until bubbly and slightly browned. 18. Garnish the vegan meatball subs with fresh chopped basil and serve immediately. ## Allergen Information Contains: gluten, soy ## Tags vegan, meatball-sub, plant-based, sandwich, comfort-food ## Source Recipe by: Unknown Video: https://youtube.com/shorts/BZSsiCKpGjU?si=lXR5dCtMpIHSezp1 ## Machine-Readable Data ### Recipe Metadata ```json { "id": "bd09e60e-ccbb-4d38-ba12-462e1954fff8", "youtube_id": "BZSsiCKpGjU", "title": "Banging Vegan Meatball Sub", "cuisine_type": "Italian-American", "meal_type": [ "lunch", "dinner" ], "difficulty_level": "medium", "servings": 2, "prep_time_minutes": 25, "cook_time_minutes": 25, "total_time_minutes": 50, "health_score": 6, "created_at": "2025-07-13T14:04:24.000Z", "updated_at": "2025-07-13T14:04:24.000Z" } ``` ### Ingredients Data ```json { "servings": 2, "ingredients": [ { "name": "White Onion", "amount": 1, "unit": "medium", "notes": "diced" }, { "name": "Mushrooms", "amount": 200, "unit": "gram", "notes": "washed and sliced" }, { "name": "Olive Oil", "amount": 3, "unit": "tablespoons", "notes": "divided for frying and sautéing" }, { "name": "Cooked Quinoa", "amount": 2, "unit": "cups", "notes": null }, { "name": "Garlic", "amount": 3, "unit": "cloves", "notes": "minced" }, { "name": "Turmeric Powder", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "Smoked Paprika", "amount": 1, "unit": "teaspoon", "notes": null }, { "name": "Salt", "amount": 2, "unit": "teaspoons", "notes": "divided, or to taste" }, { "name": "Black Pepper", "amount": 0.5, "unit": "teaspoon", "notes": "or to taste" }, { "name": "Dried Mixed Herbs", "amount": 1, "unit": "tablespoon", "notes": null }, { "name": "Breadcrumbs", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "Red Onion", "amount": 1, "unit": "medium", "notes": "diced" }, { "name": "Chili", "amount": 1, "unit": "small", "notes": "finely chopped, e.g., Scotch Bonnet" }, { "name": "Tomato Paste", "amount": 2, "unit": "tablespoons", "notes": null }, { "name": "Canned Chopped Tomatoes", "amount": 400, "unit": "gram", "notes": null }, { "name": "Vegetable Broth", "amount": 0.5, "unit": "cup", "notes": null }, { "name": "Sub Rolls", "amount": 2, "unit": "count", "notes": "or baguette" }, { "name": "Vegan Cheese Slices", "amount": 6, "unit": "count", "notes": null }, { "name": "Fresh Basil", "amount": 0.25, "unit": "cup", "notes": "chopped, for garnish" } ] } ``` ### Nutrition Data (per serving) ```json { "calories": 1242, "macros": { "protein_g": 34, "carbs_g": 172, "fat_g": 38, "fiber_g": 15, "sugar_g": 14, "sodium_mg": 2500 }, "dietary_tags": { "vegan": true, "vegetarian": true, "gluten_free": false, "dairy_free": true, "nut_free": true } } ``` --- This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform. 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