These sub sandwiches are packed full of flavor, all without the unhealthy additives of a traditional meatball sub. Topped with nutrient-rich garlicky greens, these subs will help you get your greens in!

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Meatball and Garlicky Greens Subs [Vegan]

Calories

374

Serves

4

Cooking Time

60

Ingredients

For the Tempeh-Mushroom Meatballs:

  • 3 tablespoons olive oil, divided
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups diced button or cremini mushrooms
  • 1 (8-ounce) package tempeh, crumbled
  • 1 tablespoon tamari
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 cup breadcrumbs, plus extra if needed
  • Salt and black pepper, to taste

For the Subs:

  • 1 batch Tempeh-Mushroom Meatballs (see below), leftover or freshly made
  • 1 cup marinara sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups packed greens of your choice (kale, spinach, Swiss chard, etc.)
  • 4 rolls
  • 1/2 cup shredded vegan mozzarella cheese (optional)
  • Salt and black pepper, to taste
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Preparation

For the Tempeh-Mushroom Meatballs:

  1. Preheat the oven to 400°F. Grease a baking sheet with 1 tablespoon of the olive oil.
  2. Prepare a flax “egg” by stirring the ground flaxseed and warm water together in a small bowl. Let the mixture sit for at least 10 minutes before using.
  3. Heat 1 tablespoon of the olive oil in a pan over medium-high heat. Add the onion, garlic, and mushrooms, and sauté for 5 minutes.
  4. Transfer the mushroom mixture to a blender or food processor. Add the flax “egg,” tempeh, tamari, oregano, and basil, and pulse until a moldable texture is formed.
  5. Transfer the mixture to a large bowl. Stir in the breadcrumbs, adding enough so that the dough can be easily rolled into balls. Add salt and pepper. Wet your hands and roll the mixture into balls, using 1 heaping tablespoon per ball. Place the balls on the baking sheet and brush the tops with the remaining 1 tablespoon olive oil.
  6. Bake for 20 minutes, using a spatula to flip the meatballs halfway.

For the Subs:

  1. If using leftover meatballs, preheat the oven to 400°F. Place the meatballs on a baking sheet and bake for 7–10 minutes, until warm.
  2. Warm the marinara sauce in a small saucepan over low heat.
  3. To prepare the garlicky greens, heat the olive oil in a pan over medium-high heat. Add the garlic and cook for 1 minute. Add the greens and stir until wilted, 1–3 minutes. Remove from the heat.
  4. To assemble the sandwiches, slice the rolls open. Spread the sauce on the bottom halves of the rolls, then top with the garlicky greens, cheese (if using), meatballs, salt and pepper, and top halves of the rolls. Enjoy warm.
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Nutritional Information

Per Serving: Calories: 374 | Carbs: 40g | Fat: 19g | Protein: 12g | Sodium: 507mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.