This recipe was developed by the very talented professional baker, Jenny Bradley, to highlight the versatility of our Fresh VeganMozz! Quickly whip up one of these subs by using pre-made vegan meatballs now found at most grocery stores or make the classic Italian Meatball recipe in The Homemade Vegan Pantry in advance to add a little rustic homemade warmth.
Mozzarella, Pickled Onion and Arugula Meatball subs
Boil three cups of water. Thinly slice red onion and place in strainer in the sink. In a medium-sized bowl, whisk together 1/4 tsp salt and 1 cup red wine vinegar. Once water comes to a boil, gently pour over onions, as this all lightly cook them. Transfer onions to red wine vinegar and salt mixture. Let sit for a half hour at room temperature. All of the onions don’t need to be covered with vinegar; fold them into the liquid with spatula or spoon about every 10 minutes. Drain after 30 minutes and refrigerate any leftover onion. It will keep for about 2 weeks.
Preheat oven to 350F.
In a pot large enough to fit entire package of vegan meatballs without crowding them, heat to medium high drizzle with olive oil, and add meatballs. Add 3/4 - 1 jar of marinara, turn heat to medium and cover until meatballs are cooked all the way through, about 15 minutes. Gently stir occasionally.
If hoagies are not already cut, slice in half, lengthwise. Thinly slice Miyoko’s Fresh Mozzarella, and even distribute among the four top halves of your bread. Toast all bread, until mozzarella is melted and bread is lightly browned, about 7 - 10 minutes
Remove from oven, let cook slightly. Place a layer of pickled onion on the bottom halves, followed by 3/4 cup arugula each, and then ladle marinara and approximately 3 meatballs on top of arugula. Place top half of bread with melted cheese atop and enjoy!
Photo by Jenny Bradley
Watch how these subs are made:
Share this Recipe
May 28, 2017
The Real Burger
The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.
February 14, 2017
Falling Under the Sicilian Spell
While in Puglia, Italy for our Vegano Italiano 2016 tour, we learned how to make this classic specialty from the “Mamas”. Learn how to make this beautiful ear shaped pasta. Simply add your favorite sauce.
January 17, 2017
Smokey Sweet Potato Boats
These sweet potato boats are a sweet and savory balance of healthy decadence! Filled with whole foods and topped with a melty smoky cheese sauce made from our Aged English Smoked Farmhouse.
January 4, 2017
Well-Crafted Macaroni and Cheese Mix
There’s no shame in saying it— we’ve all had macaroni and cheese out of the box. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes!
January 3, 2017
Golden Turmeric Rice with Smoked Farmhouse
Friend of Miyoko’s Kitchen, Lani Muelrath, is an award-winning, nationally recognized presenter and speaker who brings a passion about the plant-based, vegan, active, mindful living to the stage. Lani shares her simple yet completely satisfying recipe for Golden Turmeric Rice topped with a little smoky Aged English Smoked Farmhouse vegan cheese.