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Vegetarian Meatball and Pepper Subs

Plant-based ground “meat” is transformed into a vegetarian version of meatball and pepper subs that are sure to satisfy. Serve for dinner or as game-day food.

Serves 6
Ready in 495 mins
Prep time 15 mins
Cooking time 480 mins
439 calories per serving


> 1 (26 oz) jar Nature's Promise Organic Pasta Sauce
> 3 large bell peppers, seeded and sliced
> 1 tsp garlic powder
> 2 bay leaves
> 1 (16 oz) pkg plant-based ground meat for burgers
> 1 large egg, beaten
> 1/2 cup seasoned bread crumbs
> 1/4 cup grated Parmesan cheese
> 2 tbsp finely chopped parsley
> 1 loaf  Italian or French bread, cut into quarters and lightly toasted


In a 4- to 5-qt slow cooker bowl, combine the pasta sauce, peppers, garlic powder, and bay leaves. Season with salt and pepper.
To a medium bowl, add the plant-based meat, egg, bread crumbs, Parmesan, and parsley. Season with salt and pepper. Using clean hands, mix just until just combined. Form into 1½-inch meatballs.
To slow cooker, add meatballs and spoon sauce on top. Cover with lid and cook on low 6–8 hours, until meatballs are fully cooked. Remove and discard bay leaves. Serve meatballs, peppers, and sauce on the bread.

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