Now this will fill you up (Picture: Lizzie Mayson/Nicky Johnston/

Wondering what to make for lunch?

The vegan Cheatball Marinara Sub by BOSH! chefs Henry Firth and Ian Theasby will sink any hunger pangs.

‘This is how to make a quick and healthy marinara sub,’ they say. ‘You could even use veggie sausage slices, if you are in a pinch!’

Makes: Two large subs


  • 1 onion
  • ½ fennel bulb
  • ½ fresh red chilli
  • 2 tbsp olive oil
  • ½ tsp lazy garlic or ½ garlic clove, crushed
  • 1 tsp sweet paprika
  • 8 shop-bought vegan meatballs
  • 1 x 200g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1 tsp sugar
  • handful of fresh basil leaves
  • 2 roasted red peppers from a jar
  • 60g dairy-free Cheddar cheese
  • 60ml unsweetened plant- based milk
  • 1 tbsp nutritional yeast
  • handful of chives
  • 1 tsp English mustard
  • salt and pepper
  • 2 sub baguettes, about 30cm each
  • plant-based butter


  • frying pan (on a medium heat)
  • grater
  • small saucepan
  • whisk
Dairy-free cheese can still get that perfect melt (Picture: Lizzie Mayton)


Prepare the meatballs

  1. Peel and finely dice the onion. Finely dice the fennel (including the tops). Finely chop the chilli (leave the seeds in if you like the heat).
  2. Heat olive oil in the hot frying pan. Add the onion, fennel and chilli to the pan along with the garlic and paprika and cook, stirring, until starting to soften.
  3. Add the vegan meatballs and fry for a couple of minutes. Add the chopped tomatoes, tomato purée, sugar and basil leaves.
  4. Slice the roasted pepper and add that, too, then leave the mixture to simmer while you make the cheese sauce.

Make the cheese sauce

  1. Put the small saucepan over a low heat. Grate the dairy-free cheese.
  2. Add the plant-based milk, cheese and nutritional yeast to the saucepan and whisk until thickened.
  3. Finely chop the chives and stir them into the sauce, along with the mustard. Season the mixture with salt and pepper.

To serve

  1. Cut open the baguettes and spread them with the plant-based butter.
  2. Spoon four meatballs into each sub with the tomato sauce, then drizzle over the cheese sauce.
You can find this recipe and more in the new BOSH! book (Picture: Shutterstock / Prostock-studio)

Speedy BOSH! by Henry Firth and Ian Theasby is out now (HQ, HarperCollins) at WH Smith.

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