This Vegan Black Bean Meatball Sub is a hearty, flavor-packed twist on a classic comfort food. Tender, savory black bean meatballs are seasoned to perfection, offering a satisfying bite with every mouthful. Nestled in a toasted sub roll and smothered in rich marinara sauce, each layer brings a symphony of textures and tastes. The dish is surprisingly simple to prepare, with just under two hours from start to finish, making it perfect for a cozy dinner or a crowd-pleasing meal.

With its smoky, umami flavors and a hint of spice, this sub is a celebration of plant-based goodness. The meatballs are firm yet tender, while the marinara adds a tangy, velvety contrast. Topped with melty vegan cheese and fresh herbs, it’s a feast for the senses. Whether you’re vegan or just exploring new flavors, this recipe promises to delight and satisfy.

Ingredients for Vegan Black Bean Meatball Sub

For the Meatballs:
½ teaspoon extra-virgin olive oil (plus more for drizzling)
½ yellow onion (about 1 cup chopped)
8 ounces mushrooms (de-stemmed and chopped)
1 cup cooked black beans (drained and rinsed, divided)
2 large garlic cloves (chopped)
1 tablespoon balsamic vinegar
1 tablespoon tamari (or soy sauce as a substitute)
½ cup walnuts
1½ cups cooked brown rice
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup panko bread crumbs (for coating)
For Assembly:
6 soft sub buns or sliced soft baguette
2 cups jarred or homemade marinara sauce
½ cup chopped fresh basil
Several handfuls of arugula (optional)
Parmesan or vegan parmesan cheese (optional, skip if vegan)

Step-by-Step Instructions

Cook the Vegetables: In a large skillet, heat ½ teaspoon of olive oil over medium heat. Add the onion and cook until soft, about 2 minutes. Add the mushrooms, a pinch of salt, and pepper, and cook until browned and soft, 5 to 8 minutes. Stir in ½ cup of the black beans, garlic, balsamic vinegar, and tamari. Cook for 2 minutes until everything is well browned and soft. Remove from heat and let cool slightly.
Prepare the Mixture: In a food processor, pulse the walnuts until finely chopped. Add the mushroom mixture and pulse 2 to 3 times until just combined (do not puree). Add the remaining ½ cup of black beans and pulse briefly. Transfer the mixture to a large bowl and stir in the brown rice, chili powder, onion powder, salt, and pepper. Mix until combined. Taste and adjust seasonings if needed.
Form the Meatballs: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spread the panko breadcrumbs onto a plate. Form the mixture into 18 balls, about 1½ inches in size. Gently roll each ball in the breadcrumbs, using the crumbs to pat them into cohesive shapes. Place on the baking sheet and refrigerate for 20 minutes (or overnight).
Bake the Meatballs: Drizzle the meatballs generously with olive oil. Bake for 35 to 40 minutes, carefully flipping halfway through, until golden and firm.
Heat the Sauce: While the meatballs bake, heat the marinara sauce in a skillet over low heat. Once the meatballs are done, add them to the sauce and heat until just warmed through (avoid letting them sit in the sauce too long to prevent falling apart).
Assemble the Subs: Slice the sub buns or baguette and fill each with arugula (if using), 3 meatballs, and a generous spoonful of marinara sauce. Top with chopped fresh basil and parmesan or vegan parmesan cheese, if desired. Serve immediately and enjoy!

Creative Sauce and Topping Ideas

While marinara is a classic choice, try experimenting with other sauces like spicy arrabbiata, creamy vegan pesto, or even a tangy BBQ sauce. For toppings, add a drizzle of vegan garlic aioli or sprinkle with toasted sesame seeds for extra crunch. If you’re feeling adventurous, a dollop of avocado mash or pickled jalapeños can elevate the flavor profile.

Perfect Pairings for Serving

Serve your meatball subs with a side of oven-baked sweet potato fries or a crisp green salad for a complete meal. For a lighter option, pair with roasted vegetables or a zesty quinoa salad. Don’t forget a refreshing drink like sparkling lemonade or iced herbal tea to balance the hearty flavors.

Storage and Reheating Tips

Store leftover meatballs and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, warm the meatballs in a skillet over medium heat or in the oven at 350°F for 10-15 minutes. Avoid microwaving to maintain their texture. For longer storage, freeze the meatballs on a baking sheet before transferring to a freezer-safe bag for up to 2 months.

Quick Time-Saving Hacks

To save time, prep the mushroom and onion mixture the night before and store it in the fridge. Use pre-cooked brown rice or canned black beans to cut down on cooking time. If you’re in a rush, skip the breadcrumb coating and bake the meatballs directly—they’ll still be delicious!

Equipment You’ll Need

For this recipe, a food processor is essential for blending the mixture without over-processing. A large skillet and baking sheet are also key for cooking and baking. If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking. A small bowl for breadcrumbs and a spatula for flipping will make the process smoother.