Eggplant Meatball Sub with Spicy Marinara Sauce

by VSLW Member

Tender Bean, Potato & Onion Stew

Serves: 2 to 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat



  • 3 cups diced eggplant 
  • Olive Oil Spray 
  • 2 tbsp liquid aminos (or low sodium soy sauce) 
  • Salt and black pepper to taste
  • 1⁄4 amaranth
  • 3⁄4 cup vegetable broth
  • 1⁄4 cup vegetable broth
  • 1⁄2 medium yellow onion, diced
  • 1 garlic clove, minced
  • 1 tbsp nutritional yeast
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp liquid smoke
  • 1⁄4 cup chickpea flour
  • 2 mini sandwich baguettes or 1 long baguete, sliced into 2 to 4 sections.

Spicy Marinara Sauce

  • 1-15 oz can unsalted, diced fire-roasted tomatoes, with liquid
  • 1⁄4 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp sriracha
  • 1 tsp dried basil
  • Salt and black pepper to taste


  1. Preheat oven to 400°F and line a baking sheet with parchment. Set aside. Spread the eggplant chunks on the baking sheet. Lightly spray with olive oil and drizzle the liquid aminos over them. Sprinkle with salt and pepper, then toss to fully coat. Roast for 20 minutes, tossing once halfway through to ensure even cooking. When they are tender and caramelized, remove from the oven and let cool for about 5 minutes. 
  2. Meanwhile, combine the amaranth and broth in a small pot and cover. Bring to a boil, then reduce the heat and crack the lid just a hair. Simmer until liquid has cooked away, 10 to 15 minutes. Fluff with a fork and set aside
  3. Also, while the eggplant is in the oven, heat the 1⁄4 cup of veg broth in a small frying pan over medium heat for about 1 minute. Add the onion and garlic and sauté until the onion is translucent. Remove from the heat.
  4. Combine the eggplant, onion and garlic, nutritional yeast, basil, oregano, and liquid smoke in a food processor. Pulse just a few times until the onion is translucent. Remove from the heat
  5. Add the eggplant mixture and chickpea flour to the cooked amaranth and mix. Use a tablespoon or ice cream scoop to scoop about 2 Tbsp of the mixture in your hand. Shape into a ball and place on the same parchment-covered baking sheet you used for the eggplant chunks. Repeat until all the mixture is used.
  6. Bake for 25 to 30 minutes, until the meatballs feel solid and are slightly browned on the outside.
  7. While the meatballs are baking, make the marinara sauce: combine the tomatoes, broth, tomato paste, sriracha, and basil in a medium pot. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes. Use an immersion blender to pulse the sauce a few times to break up the tomato chunks into smaller pieces. Alternatively, carefully transfer the sauce to a blender and blend just until you have a thick, chunky sauce. Taste and add salt and pepper.
  8. Carefully slice the baguette lengthwise, leaving the top and bottom connected. Spread a couple spoonfuls of marinara sauce on the bottom half of the sandwich. Add 3 to 4 meatballs and spoon a few spoonfuls of sauce over them. Messy is good. Serve immediately.


Recipe adapted from But I Could Never Go Vegan!
Recipe Notes: Recipe originally published in 2014, and republished in 2020.

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