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Did you know that I’m originally from New Jersey? That’s right: the land of great pizza, bagels (I promise to not say they’re the best… but they are), and diners. It’s also where you can get yourself a mighty fine Sub. If you’re wondering what a Sub (or “Submarine”, though I’ve never heard it referred to as such) is, it’s essentially a sandwich on steroids, packed with as many toppings as you can think of. You can’t just get a turkey sub… it has to have cheese and tomatoes and coleslaw and Russian dressing and some slices of salami. Ok, I made that one up. But you get the idea.
That’s what they have in Jersey. Subs. It’s not a “hoagie” or a “hero.” It’s a SUB. Can you tell that I get pretty passionate when I talk about these things?
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I’ve had this idea for a while to make a meatball sub out of the TVP (that stands for “texured vegetable protein”) that’s at the grocery store next to the seitan and tofu. I used to cook with it frequently, especially when I stopped eating meat. After a while, I found that I was relying on it too much and cut back. There’s nothing worse than getting bored with an ingredient. Sometimes it’s best to just give it a rest for a bit.
But when this concept for a vegetarian meatball sub popped into my head, I knew it was the only product that would give it the consistency that I remember from my childhood. The result was exactly what I had hoped. This isn’t one of those dishes you give to vegetarians as a substitution for whatever meat entree is being served. Everyone, vegetarians and carnivores alike, will find this to be a fun and satisfying meal.
And, like most dishes that I prepare here, there is a lot that you can do with these sandwiches. I added some fresh parsley and sauteed mushrooms on top, but there’s no doubt that a little mayo (don’t knock it til you’ve tried it) on the bread and some caramelized onions would hit the spot.
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Vegetarian Meatball Parm Subs
(makes 2)
Ingredients
1 package of Gimme Lean “Ground Sausage Style”
1/2 small yellow onion, minced
3 tbsp olive oil
2 Sub rolls
Cheddar cheese, approximately 10-12 thin slices
1/2 cup jarred marinara sauce
1 cup sliced crimini mushrooms
Fresh Parsley, chopped
Directions
1. In a bowl, mix the Gimme Lean and yellow onion with your hands, until combined. Roll out into 1 1/2 inch meatballs.
2. Add the oil to a large pan and set over a medium-high flame. Once heated, add the meatballs to the pan and cook until it has browned on one side. Using a spatula, flip over the meatballs and let the other side brown. Once this happens, gently toss the meatballs around in the pan until they get a little color on all sides. Turn off the burner and transfer the meatballs to a plate.
3. Add the mushrooms to the same pan that you used to cook the meatballs and set the burner to medium-high heat. Do not crowd the mushrooms. Cook them until they have gotten crispy on the outside, but not burnt. Transfer to a bowl.
4. To assemble the subs, cut the submarine bread almost completely in half, lengthwise. Line each side of the bread with 3 or 4 slices of cheddar cheese. Fill each one with 5 or 6 meatballs and top with the marinara sauce. Add another 2 or 3 slices of cheese on top of the meatballs.
5. Place the sandwiches on a baking sheet lined with aluminum foil and place the pan under the broiler in the oven until the cheese has melted, being careful not to burn the sandwich.
6. Take the pan out of the oven and top each with mushrooms and a sprinkle of chopped parsley. Serve immediately.
Mmm. Yes please! Wait. Who doesn’t know what a sub is?! That would be a sad, sad thing. Did I say yum?
oh, yum! first, in all of my years growing up in the tri-state area, i have never seen such a gorgeous sub. second, i feel like i want to try this in the style of banh mi… you, sir, are inspiring.
NYC has it’s fair share of subs also (especially meatball subs growing up in an italian household) but in my opinion, they could use a flavor make-over. I love how fresh-flavored this must be with the fresh parsley while still retaining that hearty sub feel!
Completely agree. I’m originally from upstate New York. Sub is the proper vernacular, as far as I’m concerned. The combination you’ve described is also right up my meat-loving alley. (Oh my, that sounds kind of gross when you say it out loud. Nevertheless, it stays.)
That looks amazing! Nothing like perfect comfort food elevated by using amazing cheese
MMnnnn!. . . I loves me some subs, especially when they have vegetarian meatballs!
¿Dondé está el carne de res?
I love you for this!!! Need to make this stat!
: ))
Jen
Your BIL always cracks me up! sometimes it’s better w/out the carne de res and this looks fantastic.I’ve gotten my kids to eat seitan. This is a fun and healthier choice for a sub;)
Ooh, I love subs! And, here in Canada, we only call them “subs” too, so I understand the importance–now we just need you guys to start calling your soda “pop,” and then we’ll all be on the same page. This sub looks so perfect to me–I could live on, and only on, subs and sandwiches. I love the meatball shot! All of the photos are lovely, as always though. I had no idea you were from Jersey. We lived there for a year (talk about a culture shock from Ontario), and I fully embraced the Jersey subs (among other culinary awesomeness, such as real Italian pizza, etc). xo
Love subs. All kinds. This looks terrific and I wouldn’t normally go for a meat substitute in an aisle. Delicious!
I have been a vegetarian for many years and I have yet to try that gimme lean. This looks really delicious and I like the addition of the crimini mushrooms. I usually make my meatless meatballs from garbanzo beans. I am going to try this recipe, thanks for sharing.
Wouldn’t it be a Vegball Sub? Or maybe an Alternate Protein Sub?
I made these great ‘balls’ of egg and Parm and panko that are then covered in tomato sauce so I get to kid you because I really struggled with calling them Egg Balls. Egg meatballs they were.
These look amazing! I could really go for one right now.
Aww Bri a vegetarian sub couldn’t look better than this. Mouthwatering!!
In Western Mass we call them grinders as in, “Wow, Brian, that vegetarian meatball parm grinder looks glorious.”
I’ve never had a true sub. I feel like true subs can only be found on the East Coast, and I live a good 3,000 west. I do eat a lot of bahn mi, but I think an at home version will be a good introduction to the meatball sub.
Vegetarian meatball parm sub sounds delicious! I tend to like anything “parm” anyway
And I agree about the mayo! Yum!
This is absolutely lovely! Yum!
I frankly don’t know the product but I applaud your topping and presentation!
Delicious! I love how EASY these are to prepare…and I’ve got a random pkg of Gimme Lean “Sausage”. Thank you!
I am bookmarking this one! Yum!
my..oh..my..Just love it! ANd it sounds like a perfect treat for a vegetarian like me
That looks and sounds mouth watering! I am really interested in the vegetarian meat balls.
What a great way to enjoy one of your childhood favorites vegetarian style – this looks like the “real” thing and I’m sure would satisfy anyone’s craving for a meatball sub.
These look amazing! I will have to scavenge my grocery and see if I can find this stuff – small town stores don’t carry Seitan so I wonder if they have this product! I have to make trips to the bigger cities in my area for special ingredients like these but these SUBS look worth it! (that’s also what we call them in Ohio)
Happy New Year, Brian! Oh, this sounds and looks delicious! Funny, I was just telling my son about TVP and it’s so 70′s, I remember saying.
New Jersey notes always make me smile. Thank you!
I don’t know what they call them here in California, but I call it a sub and I like mine loaded like you have yours.
Love that last pic!!!! Great lighting.
Just stumbled across your site, and so glad I did-lovely. This sub looks amazing! It’s so funny, I’ve been wanting to come up with meat(less)balls for a while and was going to make some this week either using eggplant, mushrooms or lentils-maybe a combo. Really inspired now after seeing your sub–yum! Thank you for sharing your work, ideas and recipes!
its sounds yummy..its a vegetarian treat great
I grew up in Kansas City where we could get these meatball grinders. Since I’ve become a vegetarian I’ve been missing them. The difference is the roll is hollowed out and the cheese, sauce and meatballs packed inside with the cutoff bread end turned around and used as a cork. Then they’re baked until everything gets blended and gooey. Yum. I’ll be making one with meatless balls here soon. Thanks.
I really need to work on incorporating more meatless meals into our weekly menu. I appreciate all the insight you give into vegetarian cooking – this looks amazing!
Happy New Year, my sweet friend. What a stunning collection of photographs. The way the parchment paper wraps around the sub is beautiful. Thank you for the lovely post. After a very stressful day, I’m finally sitting down to tea, and it is so relaxing to see these delicious subs and read your words. I hope you are having a blessed start to your new year. Much love from Austin!
This sub looks delicious!!! Now if one of these could just mysteriously appear on my desk I would be mightily pleased.
This sub looks absolutely mouthwatering. I love how colourful it is.
This looks delicious and Gimme Lean products have a good kosher hecksher so I’m bound to make it.
Hello Brian
Happy new year to you!
A sub cann’t look any better. Yum! I love the addition of mushroom. I just had a sandwich with mushroom, was tempted to reproduce something similar to the ones you get in quiznos. I was close enough. Now I am going to try your sub this weekend.
Gee your sandwich look delicious. Adding this to the must try list. Thank you!
You have inspired me to make some hoggie rolls and find my own way to come up with a vegetarian meat ball (I have yet to find even tofu in this country). Thank you
I meant to comment on this post when I saw it and then somehow got distracted….sigh
I absolutely love the idea of a vegetarian meatball sub, I don’t eat beef and need an alternative from chicken and these little beauties sound like they could do the trick!
Thanks for sharing another delightful meatless recipe, and once again your imagery is compelling!
Your blog is just so lovely. I look forward to reading and drooling over the photos constantly. Thank you!
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