These oven-baked vegan meatball subs are an easy, family-friendly dinner for busy weeknights. Kids loved them—great also for parties or game-day food.
I made these a few weeks ago for my family and everyone loved them. My picky 10-year-old said they tasted a bit like pizza and happily finished his whole sandwich. This oven-baked version is especially comforting and simple to pull together.
Baking the subs brings them to the next level: the rolls develop a light crisp on the outside while staying soft inside, and the non-dairy cheese becomes warm and melty. Delicious and satisfying.
How do I make Oven Baked Vegan Meatball Subs?
It’s straightforward.
Start with a batch of chickpea meatballs (you can use a favorite recipe). I like to make two or three batches at once so I can freeze extras for later meals like spaghetti. They freeze and reheat well.
Simmer the meatballs in your preferred jarred or homemade pasta sauce until warmed through and well coated.
Spoon the sauced meatballs into sandwich rolls, place them on a baking sheet, top with non-dairy cheese shreds (or homemade vegan mozzarella), and bake until the cheese is melted and everything is hot. Serve immediately.
Can I use homemade vegan cheese?
Yes. If you prefer not to use store-bought shreds or can’t find them locally, homemade stretchy vegan mozzarella is an excellent choice and melts beautifully on these subs. When I have the time I usually make my own.
Tip: For store-bought options, I find certain brands of vegan mozzarella-style shreds melt and taste closest to dairy cheese. Use what you enjoy and check ingredient labels if you need the rolls and cheese to be fully vegan.
If you’re serving a crowd, wrap individual subs in foil after baking to keep them warm until guests are ready to eat.
Looking for more easy vegan sandwiches? Try a BBQ sandwich with soy curls or a classic vegan BLT for other simple, flavorful options.
If you make this recipe, please rate it and leave a comment. Enjoy!
Oven Baked Vegan Meatball Subs
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Ingredients
- 1 recipe Chickpea Meatballs
- 6-8 sandwich rolls (check ingredients to ensure vegan)
- 1 jar your favorite pasta sauce (about 3 cups) or homemade sauce
- 1 bag non-dairy mozzarella-style cheese shreds or use homemade vegan mozzarella
Instructions
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Make the chickpea meatballs if you haven’t already. Consider doubling the batch and freezing extras for quick weeknight meals.
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Preheat the oven to 400°F (200°C).
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Place the meatballs in a large pot, pour in the pasta sauce to cover, and warm over low-medium heat until the meatballs are heated through and coated in sauce.
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Fill each roll with 3–4 meatballs depending on size, spoon a little extra sauce over them, arrange the rolls close together on a baking sheet, and sprinkle with non-dairy cheese or homemade mozzarella.
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Bake for 15–20 minutes, until the cheese is melted and the subs are hot. Remove from the oven and serve.
Notes
- You can substitute homemade stretchy vegan mozzarella for store-bought shreds if you prefer.