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vegan meatball buns on a cutting board with pesto and marinara sauce

Easy Vegan Meatball Sub with Pesto

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

Pesto Sauce Recipe

    Meatballs, Buns, and Toppings

    • 12 vegan meatballs (I used Gardein)
    • 1 jar marinara sauce*
    • 1 baguette, rustic country bread, split
    • 8 oz vegan cheese, sliced or grated*
    • red or white onion, sliced
    • arugula leaves for garnish
    • basil, ribbons (optional)
    • red pepper flakes

    Instructions

    Garlicky Green Pesto

    Marinara + Meatballs

    • Warm marinara sauce on the stove in a medium saucepan. Bring to a boil and then reduce the heat. Add the vegan meatballs. Ensure they are covered in sauce and let them simmer while you prepare the bread.
    • Marinara Sauce - use your favourite store-bought marinara (like Rao's) or make it from scratch using this simple marinara sauce recipe (freezes well).
    • Meatless Meatballs - I recommend Gardein meatless meatballs, but use your favourite brand.

    Putting the Meatball Subs Together

    • Preheat the oven to broil with the oven rack in the top ⅓ of the oven.
    • Slice or grate the cheese. I use Miyokos mozzarella or jalapeno havarti.
    • Split the rustic sub/bun in half and place on a baking sheet.
    • Smear one side with pesto and the other side with marinara sauce.
    • Sprinkle cheese over the marinara side.
    • Broil (open faced) until golden and the cheese is soft and melty.
      Remove from the oven.
    • Add meatballs and a dollop of marinara, sliced onions, arugula, basil ribbons, and a sprinkle of hot pepper flakes.
    • Slice into individual size sandwiches.

    Notes

    Pesto - commercial pesto can be higher in added oil, I've kept the oil pretty low in this recipe. Adjust to your taste preference.
    Plant-based Meatballs - I used Gardein Meatless Meatballs which are fast, flavourful and have amazing texture (they are found in the frozen section at the market). Easily swap in your favourite vegan meatball.
    Cheese - I use Miyokos mozzarella cheese, but use whichever mozza, pepper jack or provolone cheese you prefer.
    Sub/Bun - choose a rustic crusty roll that will stand up to the sauce and the weight of the meatballs without getting soggy.