Craving a meatball sandwich will all of the flavor and none of the meat? This is your recipe – it's savory, slightly sweet from the red sauce, and gets texture and freshness from the walnuts and kale. Plus, this recipe is affordable and effortless.

Walnut and Mushroom Meatball Sub [Vegan]

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For the Meatballs:

  • 3/4 cup walnuts, chopped
  • 1 8-ounce package sliced Cremini mushrooms
  • 1 cup panko bread crumbs
  • 3 large garlic cloves
  • 1/2 medium onion, sliced
  • 1 tablespoon olive oil
  • 1 14-ounce can white beans
  • 1 tablespoon Italian seasoning
  • 4 sub buns
  • 2 cups kale
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon red pepper
  • 3 tablespoons fresh basil, minced
  • 3/4 cup vegan Parmesan cheese

For the Sauce:

  • 1 28-ounce can of crushed tomatoes
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, minced


To Make the Meatballs:

  1. Preheat the oven to 350°F.
  2. Place your walnuts and buns in the oven on lined or sprayed baking sheet and bake them for 10 minutes. Then, set them aside.
  3. In a pan, over medium heat, add your minced garlic and drizzle it with olive oil. Cook until it's translucent.
  4. Add the mushrooms, onions, and Italian seasoning and continue to cook the mixture for 5-7 minutes.
  5. Rinse and drain beans.
  6. Lightly smash beans with your hand. Mash most of them leaving only a few solid beans.
  7. In a large bowl combine your beans, panko, walnuts, mushroom/onion mixture, red pepper, basil, and salt/pepper. Press the mixture into balls and set them aside.
  8. In the same skillet, over medium heat, add a drizzle of olive oil and cook each ball for 5-7 minutes. Make sure to rotate for an even cook.
  9. Once they are ready, add two meatballs to a sub. Top them with red sauce, kale, basil, more vegan parm.

To Make the Sauce:

  1. Simmer all the ingredients in a pot while you are making your meatballs.


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