Ready in 1.5 hours

Serves 4 people


The Breadcrumbs

  • 2-3 Pieces of Gluten-Free White Bread (I prefer Schar White Bread)

The Meatballs

  • 1 lb. of Impossible Meat (or Beyond meat, I just prefer Impossible meat taste)
  • ¼ Cup Silken Tofu
  • 1 Tbsp Vegan Yogurt
  • 3-4 leaves of fresh Basil
  • 1 tsp fresh Rosemary Leaves
  • 2-3 cloves of Garlic
  • ¼ Cup grated Parmasean
  • ¼ of a White or Yellow Onion
  • ¼ of a Red Bell Pepper (optionaly, but adds flavor)
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 tsp Crushed Red Peppers

The Sub

  • 2 Gluten-Free Hoagie Bread Loaves (or if you can’t find, use slices of your favorite gluten-free white bread)
  • 1 Cup Marinara Sauce
  • 1 medium-large ball of Mozzarella (shredded mozzarella works also)
  • ¼ Cup grated Parmasean
  • 3-4 Tbsp Vegan Butter (I prefer Earth Balance)
  • 2 cloves of Garlic
  • Olive Oil (drizzle for top)
  • Peperochinis (for top if desired)


  • The Breadcrumbs: 
    • Preheat oven to 300 degrees, and line a baking sheet with parchment paper.
    • In a food processor, tear your bread into small pieces. Blitz bread for about 30 seconds until all pieces have become small crumbs.
    • Evely spread out breadcrumbs on baking sheet. Bake in over for 5 minutes, then stir/toss, then bake an additional 5 minutes until all breadcrumbs are dry and crispy.
    • Let breadcrumbs cool after removing from oven.
  • The Meatballs: 
    • Preheat oven to 400 degrees, and line a baking sheet with parchment paper.
    • Finely dice onion, bell pepper, garlic, basil, and rosemary. Add these ingredients to a medium-large mixing bowl. Once breadcrumbs have cooled, add to the mixing bowl. 
    • Add defrosted Beyond or Impossible meat to mixing bowl along with silken tofu, vegan yogurt, parmesan, crushed red peppers, salt, and pepper.
    • With your clean hands, thoroughly mix “meatball” dough.
    • With a cookie dough scoop (about 3 Tbsp) scoop same sized meatballs, and roll before placing on baking sheet.
    • Bake meatballs in the oven for 18-20 minutes.
  • The Sub: 
    • Slice hoggy bread in half (this will make 4 open faced meatball subs), or 4 slices of bread. Slice mozzarella ball into thick slices.
    • Mince garlic, and add to a microwave safe bowl. Add 3-4 Tbsp of vegan butter, and microwave until butter is melted and garlic is fragrant. With a pastry brush, brush garlic butter onto each piece of bread. Broil for 2-4 minutes, or until bread begins to crisp/brown on top.
    • When garlic bread is ready, add a drizzle of marinara sauce to the bread. Slice meatballs in half, and place about 4 meatball halves onto each slice of bread. Drizzle more marinara sauce onto each slice over meatballs. Add about 2-3 slices of mozzarella cheese on top of meatballs. Sprinkle parmesan on top, and lightly drizzle olive oil over each slice.
    • Broil for 2-4 minutes, or until cheese is fully melted on top and begins to brown.
    • Serve with pepperoncini slices. This delightful dish also pairs well with asparagus.

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