Preheat the oven to 180 degrees and prepare a baking sheet with foil or use a nonstick baking sheet.
Slice the pepper and onions into thin strips.
Halve the sub rolls horizontally. Arrange on a baking sheet, drizzle with a bit of olive oil, and place in the oven to warm and soften for 3-4 minutes. Remove from the oven and reserve.
In a medium pan over high heat, combine 1 tsp. olive oil, the onion, pepper. Allow to cook for 3-4 minutes, or until the onion becomes translucent.
Add meatballs and cook for another 6-7 minutes or until they are warmed throughout and slightly browned. Once meatballs and vegetables are cooked to desired temperature, add marinara sauce and reduce heat to low. Simmer for 2-3 minutes and remove from heat. Season with a pinch of salt and pepper.
Place 3 meatballs and even amounts of sauce and vegetables into one half of each toasted sub rolls. Top other sub halves with 2 slices of violife cheese each. Toast in the oven for 4 minutes, or until the cheese is melted and bubbly. Serve and Enjoy!
Linda McCartney vegetarian meatballs 2 Red pepper 1 jar Marinara Sauce 8 slices of violife cheese Vegan Cheese 4 Soft sub rolls 1 Red onion 2 tbsp Vegan butter
