Vegan Black Bean Meatball Sub Recipe

Black beans: Cooked and drained, these form the base of the meatballs, providing protein and a hearty texture.

Breadcrumbs: These help bind the meatballs and give them structure.

Flaxseed meal: Mixed with water to create a binding agent, replacing eggs in this vegan recipe.

Garlic: Minced for a burst of aromatic flavor.

Cumin: Adds a warm, earthy spice to the meatballs.

Paprika: Provides a smoky flavor and a hint of color.

Salt: Enhances the overall flavor of the meatballs.

Black pepper: Adds a touch of heat and depth to the seasoning.

Sub rolls: Split and toasted, these hold the meatballs and sauce together.

Marinara sauce: Warmed and poured over the meatballs for a rich, tomatoey finish.

When mashing the black beans, leave a few chunks for added texture in your meatballs. This will give them a more satisfying bite and prevent them from becoming too mushy.

• black beans - Substitute with lentils: Lentils provide a similar texture and protein content, making them a great alternative for vegan meatballs.

• breadcrumbs - Substitute with oat flour: Oat flour can help bind the ingredients together while keeping the recipe gluten-free.

• flaxseed meal - Substitute with chia seeds: Chia seeds mixed with water create a gel-like consistency similar to flaxseed meal, acting as a binder.

• garlic - Substitute with onion powder: Onion powder can provide a similar depth of flavor if fresh garlic is not available.

• cumin - Substitute with coriander: Coriander offers a different but complementary flavor profile that can enhance the taste of the meatballs.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enriching the taste of the meatballs.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, with a slightly different aroma.

• sub rolls - Substitute with whole wheat rolls: Whole wheat rolls offer a healthier alternative with more fiber and nutrients.

• marinara sauce - Substitute with pesto sauce: Pesto sauce provides a fresh, herby flavor that complements the vegan meatballs well.

• Allow the black bean meatballs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. Layer them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 4 days. This keeps the meatballs fresh and ready for quick assembly.
• For longer storage, arrange the meatballs on a baking sheet lined with parchment paper and freeze them until solid. This step ensures they don't stick together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, reheat the meatballs in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. Alternatively, you can microwave them in short bursts.
• Store the sub rolls separately in a bread box or airtight container at room temperature to maintain their texture.
• If freezing the entire sub, assemble the meatballs in the sub rolls without the marinara sauce. Wrap each sub tightly in aluminum foil and place in a freezer bag.
• To reheat frozen subs, bake them in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through. Add the warmed marinara sauce just before serving to keep the bread from getting soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the sub rolls with meatballs in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until warmed through. For a crispy exterior, open the foil for the last 5 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth. Place the meatballs in the skillet and cover with a lid. Heat for about 10 minutes, turning occasionally, until thoroughly warmed. Toast the sub rolls separately in another pan or in a toaster oven.

• Microwave Method: Place the meatballs on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through to ensure even heating. Warm the sub rolls separately for about 20-30 seconds.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatballs in the air fryer basket and heat for about 5-7 minutes, shaking the basket halfway through. Toast the sub rolls in the air fryer for the last 2 minutes to get them crispy.

• Steaming Method: Place the meatballs in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through. This method keeps the meatballs moist. Toast the sub rolls separately.

• Oven: Used to bake the black bean meatballs until they are firm and browned.

• Mixing bowl: Used to combine and mash the black beans with other ingredients.

• Fork or potato masher: Used to mash the black beans until mostly smooth.

• Measuring spoons: Used to measure out the cumin, paprika, salt, and pepper.

• Baking sheet: Used to place the formed meatballs on for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Spatula: Used to turn the meatballs halfway through baking.

• Knife: Used to mince the garlic cloves.

• Cutting board: Used as a surface to mince the garlic.

• Toaster or oven: Used to toast the sub rolls.

• Saucepan: Used to warm the marinara sauce.

• Spoon: Used to spread the warmed marinara sauce over the meatballs in the sub rolls.

Prepare ingredients ahead: Cook and drain black beans and mix flaxseed meal with water the night before.

Use a food processor: Quickly mash black beans and mix ingredients using a food processor instead of mashing by hand.

Pre-toast sub rolls: Toast sub rolls while the meatballs are baking to save time.

Batch cooking: Double the recipe and freeze extra meatballs for a quick meal next time.

Pre-make marinara sauce: Use store-bought or make and refrigerate marinara sauce in advance.