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vegan meatball sub

Vegan Meatball Subs


Fun summer sandwiches filled with nutty mushroom and lentil meatballs, Westfalia Spicy Guacamole and roasted tomatoes.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 50 mins |
  • Cook Time : 30 mins
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100 g raw cashew nuts
1 (160 g) medium onion, chopped
2 (8 g) cloves garlic
1 Tbsp (15 ml) Westfalia Plain Avocado Oil + extra for frying drizzling and roasting.
250 g Portabellini mushrooms
1 (400 g) tin lentils, drained
2 Tbsp (30 ml) fresh chives, chopped
¼ C (60 ml) fresh basil
¼ C (60 ml) nutritional yeast
3 Tbsp (45 ml) cake flour
½ tsp (2.5 ml) smoked paprika
1 tsp (5 ml) salt
black pepper
1½ cups (375 ml / 300 g) cocktail tomatoes

To Serve
4 mini baguette rolls
1 (200 g) tub Westfalia Spicy Guacamole
50 g finely chopped red onion
handful of micro coriander leaves or micro herbs of your choice


Cover the cashews with warm water and microwave on high for 5 minutes. Remove and set aside to cool slightly.

Combine the onion and garlic in a food processor and blend until fine.

Heat the tablespoon of oil in a frying pan; add the onion mixture and sauté for 5 minutes until tender.

Strain the soaked cashew nuts and place in a food processor. Add the whole mushrooms, lentils, chives and basil and pulse until fine but not completely smooth in texture.

Stir in the nutritional yeast, flour, paprika, salt and a sprinkling of ground black pepper. Cover and refrigerate for 30 minutes.

Preheat the oven to 190 °C.

Spoon about 1½ tablespoons of the mushroom-nut filling into your hand and gently roll into a meatball shape. Repeat with the rest and make 16-20 meatballs.

Heat a thin layer of Westfalia Plain Avocado Oil for shallow frying in a pan over medium heat. Fry the meatballs in batches until lightly browned but not fully cooked, about 2-3 minutes per side.

Place the meatballs on a baking tray and scatter the cocktail tomatoes around. Lightly drizzle the tomatoes with avocado oil and bake for 10 minutes.

To Serve

Slice open the baguettes and spread each side with a generous layer of guacamole. Arrange the tomatoes and meatballs on top. Sprinkle the chopped onions and micro herbs over the top. Serve with the remaining guacamole.

TIPS: 1. These veggie meatballs are moist but not as firm as regular meatballs. If you prefer a crispier exterior, you can dust the meatballs in a bit of seasoned flour before frying.

2. Nutritional yeast is available from most health food stores.