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Closeup of a lentil BBQ meatball sandwich with a whole wheat bun
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Vegan BBQ Meatball Sandwich

These Vegan BBQ Meatball Sandwiches combine tender plant-based meatballs, smoky homemade BBQ sauce, tangy slaw, and gooey vegan mozzarella on a toasted bun. The ultimate comfort food for summer cookouts or cozy nights in!
Course Main Course
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 sandwiches
Calories 540kcal
Author Marly McMillen

Ingredients

For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dry mustard powder
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons liquid smoke

For the Miso Slaw:

  • ½ cup vegan mayo
  • 2 tablespoons mild miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons sweet pickle juice (substitute apple cider vinegar)
  • ¼ teaspoon celery seeds optional
  • ¼ teaspoon ground turmeric
  • 2 tablespoons ground chia (for thickening)
  • 3 cups coleslaw mix

For the Sandwiches:

Cups - Metric

Instructions

Prepare the Meatballs

  • Meal Prep Tip: Make the meatballs ahead of time and store them in the fridge until ready to assemble.
  • Preheat oven to 350°F/175°C. Line a 9x13-inch baking pan with parchment paper.
  • Prepare the vegan meatball mixture of your choice and use a cookie scoop to form 1-inch meatballs, or use storebought.
  • Place uncooked meatballs on a baking sheet, spaced slightly apart. Lightly spray with cooking oil.
    Hands at work in the kitchen as uncooked Impossible Burger meatballs are carefully placed on a baking sheet. A bowl filled with the flavorful meatball mixture and a convenient dispenser sit nearby, highlighting the easy and enjoyable process of preparing these plant-based delights.
  • Bake for 30 minutes, turning halfway through.

Make the BBQ Sauce

  • While the meatballs bake, whisk together all BBQ sauce ingredients in a small bowl until smooth. Reserve ¼ cup of sauce for serving.
    Looking down on a saucepan with a tomato sauce mixture with other ingredients ready to be stirred together.
  • Once the meatballs are done, let them cool slightly. Gently toss with remaining BBQ sauce — be careful, as warm meatballs can be delicate.

Make the Slaw:

  • In a large bowl, mix together vegan mayo, miso, maple syrup, pickle juice, celery seeds (if using), turmeric, and ground chia.
  • Stir until smooth. The mixture may appear thin at first, but the chia will thicken it as it rests.
  • Add the coleslaw mix and stir to coat evenly. Cover and refrigerate until ready to use.
    A hand holds a bowl of sauce pouring it over shredded cabbage and carrots.

Toast the Buns:

  • Preheat your oven's broiler to high.
  • Spread vegan butter on the cut sides of the buns and place them buttered-side up on a baking sheet.
  • Broil for 2–3 minutes until golden and toasted — watch closely to prevent burning.

Assemble the Sandwiches

  • Place 4 meatballs on each toasted bun. Drizzle with reserved BBQ sauce.
  • Add a scoop of miso coleslaw on top or serve on the side.
  • Store sandwiches in an airtight container in the fridge for up to 5 days. They can be frozen in freezer-safe containers or bags for up to 2 months.

Storage

  • Refrigerator: Store assembled sandwiches in an airtight container for up to 5 days.
  • Freezer: Wrap individually and freeze for up to 2 months. Reheat in the oven or air fryer until warmed through.

Nutrition

Calories: 540kcal | Carbohydrates: 72g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 1062mg | Potassium: 645mg | Fiber: 12g | Sugar: 22g | Vitamin A: 1754IU | Vitamin C: 14mg | Calcium: 153mg | Iron: 5mg
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