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Close up, toasted White Bean and Mushroom Vegan Meatball Subs.

White Bean and Mushroom Vegan Meatball Subs

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!
Prep Time 10 mins
Total Time 35 mins
Course Entree
Cuisine Italian-Inspired, Vegan
Servings 4 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
  • cup bread crumbs

Seasoned Bread Crumbs

  • ½ cup bread crumbs
  • ½ tsp. garlic powder
  • ½ tsp. Italian seasoning
  • salt & pepper to taste

For Serving

  • 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.
  • Enjoy!


  • 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. 


Calories: 367kcalCarbohydrates: 68gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 407mgPotassium: 844mgFiber: 10gSugar: 6gVitamin A: 337IUVitamin C: 15mgCalcium: 221mgIron: 7mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens