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Slow Cooker Meatball Subs Recipe

Vegan slow cooker meatball subs with rich marinara and melted dairy-free cheese for an easy, comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Place vegan meatballs in the slow cooker.
  2. Pour marinara sauce over meatballs and stir gently.
  3. Cook on low for 4 hours until warmed through.
  4. Preheat oven to 375°F (190°C).
  5. Slice hoagie rolls and brush with olive oil.
  6. Toast buns lightly in the oven for 5 minutes.
  7. Fill buns with meatballs and sauce.
  8. Top with vegan mozzarella and return to oven for 3-5 minutes to melt cheese.
  9. 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.