These delicious White Bean and Mushroom Vegan Meatball Subs are sure to be a hit with the entire family. They are made with healthy whole food ingredients, savory, flavorful and perfectly seasoned!
White Bean and Mushroom Vegan Meatball Subs are made made with whole food ingredients, packed with flavor and mighty tasty. They are not only budget but family friendly. These also happen to be one of my all time favorite meals!
I grew up eating Subway’s meatball subs and loving them. These are so much better! Packed with flavor and oh so delicious, a true comfort food. My favorite way to enjoy them is the meatball sub way BUT they are very tasty on some lentil noodles or even al a carte as well.
These are perfect to make big batches of and freeze for an easy weeknight meal. I tend to not have enough time for long meals like most people during the week so a quick and easy dinners are my go to.
Make a double batch if you can because these are going to be gobbled up pretty quickly!
- Mushrooms – White mushrooms work best for this recipe. I like to get the ones that are pre sliced to make dinner even easier.
- White Beans – I generally try to find a no salt added or low sodium option.
- Lemon – Fresh is best and adds a needed brightness to the dish.
- Garlic – Use fresh and mince it fine or use a garlic press.
- Parsley – Use fresh as this adds a wonderful herby brightness.
- Onion – I generally use yellow onion but whatever you have on hand will work.
- Italian Seasoning – Whatever brand you have will work.
- Bread Crumbs – I generally make my own by toasting old bread in the oven and pulsing it in the food processor or blender. You can use packaged bread crumbs as well.
- For Serving – My favorite way to serve this is with a soft roll sprinkled with my vegan parmesan and toasted in the oven. You can also simply grind cashews and sprinkle that on top as well.
Other Dinner Recipes You Might Like:
- Vegan Roasted Red Pepper Pasta
- BBQ Jackfruit Sandwiches
- Mushroom Marsala with Orzo and Spinach
- Creamy Spinach Pesto Pasta
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
White Bean and Mushroom Vegan Meatball Subs
- 8 oz. white mushrooms sliced
- 1-15 oz. can white beans drained
- ½ a lemon juiced
- ¼ cup chopped parsley
- 2 cloves garlic minced
- ½ yellow onion diced
- 1 tsp. Italian seasoning
- salt & pepper to taste
- 1½ cup bread crumbs
Seasoned Bread Crumbs
- ½ cup bread crumbs
- ½ tsp. garlic powder
- ½ tsp. Italian seasoning
- salt & pepper to taste
- 4 sub rolls
- vegan parmesan or ground cashews
- marinara sauce
- Preheat oven to 425 degrees.
- Dice your onion, mince your garlic and chop your parsley.
- In a skillet over medium heat sauté onions and garlic until soft and fragrant.
- Add mushrooms and cook until tender. Let mixture cool about 5 minutes.
- In a food processor ( I use this Cuisinart )add beans, mushroom mixture, lemon juice, parsley, Italian seasoning and salt and pepper.
- Pulse until mixture comes together. You want a smooth but slightly lumpy mixture. Don't over pulse.
- In a blender take any old bread you have and blend until bread crumbs are formed.
- In a medium sized bowl add your mushroom mixture and 1 1/2 cups bread crumbs and incorporate together. Let mixture sit for 5 minutes to soak up the bread crumbs.
- Take 1/2 cup bread crumbs and place in a small bowl with garlic powder, Italian seasoning, salt and pepper and mix to make your seasoned bread crumbs.
- Take a golf size portion of the mushroom mixture and roll into seasoned bread crumb until coated on all sides, place onto a sheet pan.
- Repeat until you have used all your meatball mixture.
- Bake for 15-20 minutes flipping meatballs over half way through the cooking time. You want a golden crust on your meatballs.
- Toss meatballs in your favorite marinara sauce and place into your sub rolls.
- Turn oven on broil.
- Sprinkle with vegan parmesan or ground cashew and place into the oven until golden brown.
- The cooling process after cooking the mushrooms is important. I find if I do not allow this mixture to cool my meatballs do not hold together as well.
- I generally make as many of these meatballs as I can and freeze them. They are great as a sub, with pasta or even al a carte.