Slow Cooker Meatball Subs Recipe
Slow cooker meatball subs that are vegan? Yes, it’s a thing—and no, you don’t have to miss out on that classic saucy goodness. This recipe swaps traditional meatballs for hearty plant-based balls that soak up all the marinara magic while you sip your coffee or pretend to work. Forget the hassle; toss everything in, set the timer, and let the slow cooker do its thing. Gooey, cheesy (vegan-style), and perfect for sandwich lovers who want ease and flavor in one dreamy package. Ready to wow your taste buds and your friends? Let’s get cooking.
Slow Cooker Meatball Subs Recipe
Vegan slow cooker meatball subs with rich marinara and melted dairy-free cheese for an easy, comforting meal.
Ingredients
- 1 package vegan meatballs about 12
- 3 cups marinara sauce
- 4 hoagie rolls or vegan sub buns
- 1 cup vegan shredded mozzarella
- 1 tbsp olive oil
- 1 tsp garlic powder
- Fresh basil or parsley for garnish optional
Instructions
- Place vegan meatballs in the slow cooker.
- Pour marinara sauce over meatballs and stir gently.
- Cook on low for 4 hours until warmed through.
- Preheat oven to 375°F (190°C).
- Slice hoagie rolls and brush with olive oil.
- Toast buns lightly in the oven for 5 minutes.
- Fill buns with meatballs and sauce.
- Top with vegan mozzarella and return to oven for 3-5 minutes to melt cheese.
- Garnish with fresh herbs and serve.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
Vitamins and Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Vitamin A: 10%
- Vitamin C: 8%
- Vitamin B6: 12%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of red pepper flakes for some heat.
- Swap marinara for a smoky chipotle sauce for a twist.
- Use fresh garlic in sauce for extra punch.
