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Veatball Marinara Sub

Prep Time:

25 Minutes

Cook Time:

30 Minutes

Serves:

5-8

Level:

Advanced

About the Recipe

If you're someone who loves comfort food but wants to eat a little cleaner, a little greener — say hello to Veatballs.

Veatballs are a plant-based twist on the classic meatball. Made with real, wholesome ingredients like tofu, mushrooms, kidney beans, quiona all seasoned with a bold blend of herbs and spices, Veatballs deliver all the flavor and texture you love — with none of the meat.

Whether you're vegan, vegetarian, flexitarian, or just trying to cut down on meat, Veatballs are here to make that choice easier and a whole lot tastier. Toss them into your favorite spagetthis with a delish marinara sauce, build an epic veatball marinara sub, or serve them on a skewer with your favorite dipping sauce — the options are endless.

And the best part? Veatballs are high in plant protein, completely free from artificial additives with this homemade recipe, and packed with flavor in every bite. And here is the real beauty you don't have to be a plant-based eater to fall in love with veatballs. They are made for everypne from full time vegans to curious foodies looking for something new.

So if you're craving something hearty, healthy, comforting, and seriously tasty — Veatballs are here to change the game.

Go on, give your meals a meatless makeover… with this Veatballs recipe. Save and share this recipe with your loved ones next time you want an epic meatless meal. Say a little prayer and enjoy this veatball marinara sub recipe!

Ingredients

Veatball Ingredients: 

  • 1 block tofu 

  • 1 pack baby Bella mushrooms 

  • 2 tbsp oil 

  • 3 tbsp Italian seasoning 

  • 1 tbsp kukdo (sambhal)

  • 1 tbsp herb paste - Aldi or giant 

  • 1/3 cup ragi flour (finger miller flour) 

  • 1 can dark red kidney beans 

  • 1 cup quinoa 

  • 1 cup spinach 

  • 2 tsp cumin powder 

  • 1/4 cup nutritional yeast 

  • 1 tbsp red crushed pepper 

  • Salt to taste 

  • Oil for shallow fry or air fryer 


Cashew Parmesan: 

  • 1 cup cashews 

  • 4 tbsp nutritional yeast 

  • Salt to taste 


Veatball Marinara Sauce: 

  • 1 bottle of Rao sensitive marinara sauce

  • 1-2 veatballs crushed up

  • 2 tbsp cashew parm 

  • 1 jalapeno diced 

  • 1/2 green bell pepper diced 

  • 1 tbsp coconut sugar 


Preparation

Veatballs:

  1. In a skillet on medium to high heat add 2 tbsp oil, tofu, mushrooms, Italian seasoning, red crushed pepper, sambhal(kukdo), herb paste, cumin powder, salt to taste, and mix really well.

  2. Cook the tofu and mushroom mixture till all the water content has evaporated. Save the skillet for later use

  3. In a food processor add in the cooled tofu and mushroom mixture, kidney beans, quinoa, spinach, nutritional yeast, red crushed pepper, salt to taste, cashew parm, and blend the mixture

  4. Take out the blended mixture in a mixing bowl and to that add in ragi flour(finger millet flour). Give it good mix with a fork. Then oil your hands and form veatballs

  5. Cook the Veatballs

    1. Bake: Place the veatballs directly in the airfryer at 350 F for about 20-25 minutes, flipping half way, or till cooked on all sides. You will see browning of the veatballs

    2. Pan-Fry: In a skillet on low-medium heat, heat up some oil for shallowing frying. Place the veatballs in the heated oil, cook all sides, or till brown on all sides.

    3. Pan-Fry & Air Fry: In a skillet on low-medium heat, heat up some oil for shallowing frying. Place the veatballs in the heated oil, cook till slightly brown, and finish off in the air fryer at 350 F for about 15-20 Minutes, or till browned on all sides


Cashew Parm:

  1. In a food processor blend cashew, nutritional yeast, and salt to taste till coarse parm like texture

  2. Take out in a bowl and enjoy in various recipes

  3. Can be stored in the fridge for about a month


Veatball Marinara Sauce:

  1. Heat up 1 bottle of Rao's sensitive marinara sauce in a saucepan on medium heat

  2. To that add chopped green bell pepper, chopped jalapenos, coconut sugar, and cashew parm. Give everything a real good mix and cook for about 3 minutes


Veatball Marinara Sub Assembly:

  1. Toast or bake your choice of sub in the air fryer at 325 F for 3 minutes

  2. Layer on some marinara sauce, followed by veatballs, followed by more marinara sauce

  3. Top it off with some cashew parm or fresh mozzarella cheese

  4. Say a little prayer and enjoy!!



Storage of excess ingredients:

Veatballs: Store them in the freezer bag for meals to enjoy later in the week or month. Can be stored for about 3 months

Marinara Sauce: Cool down and store in a glass jar for up to 1 week

Cashew Parm: Store in a glass container for up to 1 month

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