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Vegan Sausage Hoagie Sandwich Recipe


Vegan Sausage Hoagie Sandwich makes life easier by being able to do it all in the slow cooker. A flavorful sandwich that would hit the spot right now.

Front angled view of 2 vegan sausage hoagie sandwiches.

This vegan sausage hoagie is easy to throw together and it all gets cooked in the slow cooker. The vegan sausage is store-bought and my favorite is Field Roast. This isn’t a sponsored post. I just think Field Roast is the best for quick hardy sandwiches.

Chipotle Sausage was used for this hoagie sandwich but there are apple sage varieties plus others and they will all be delicious with this sauce. I’m just usually partial to spicy so that’s what I used this time around.

The sauce is made with tomatoes and seasonings and the flavors are wonderful. Here again, because it is all made in the crock pot the process is really easy.

Jump to:

The plant based sausage loosens up as cooking but still holds it’s shape and offers up a nice tender filling. Scoop out the ‘meatballs’ and lay into your favorite long bun.

Overhead angled view of lunch on a white plate

Preparing vegan sausage

The way you handle those fat store-bought sausages is to peel off the covering and then slice into about five pieces. This will give you the illusion of a ‘meatball’.

Especially after they’ve been cooked in all of that wonderful sauce. It is very similar in taste to spaghetti or marinara sauce.

If you’d like the sausages to be more solid then there is a trick. Fry them in a little oil after you have cut them as in the photo below. They will be forced to be firmer. I like them both ways and have actually not fried them very often. It’s all for the sake of speed since they taste just as delicious either way.

By the way, that oval pan is 14″ wide not counting the handles so you can see the pieces are a good size.

Overhead view of plant based sausage cuts being sautéd and browned.

Ingredients

  • Field Roast sausage is also a favorite because they are grain-based not soy-based.
  • Crushed tomatoes are the main sauce component.
  • Tomato paste adds a deep richness that puts the tomato sauce over the top.
  • Water thins out the tomato sauce in the cooker.
  • Chili pepper – adds some more spice and can be omitted.
  • Garlic adds a little added earthy flavor.
  • Balsamic vinegar is a little tangy but is actually a flavor undertone.
  • Dried oregano is an herb that lens itself to tomato sauces.
  • Salt livens up the sauce even in this very little measurement.
  • Hoagie buns of your choice can be used from traditional hoagies to whole wheat buns. You’ll have a vegan sausage hoagie sandwich no matter what the bun.
Close up view of the end of the sandwich waiting to have a bite taken.

Instructions

  • Cut the casings off of the ‘sausages’, handling them carefully. They will break. The ‘sausages’ aren’t that delicate but be a little gentle.
  • Cut the ‘sausage’ into large chunks, about 3 to 4 slices per ‘sausage’.
  • If you choose to brown the pieces then add oil to a large skillet and heat to medium-high.
  • Add the sausage to the pan and brown on all sides.
  • When done, set aside to cool and then put in the refrigerator.
  • While the’ sausage’ is browning, put all the remaining ingredients (except the buns) in the slow cooker.
  • Stir and cook on high for 3 hours.
  • Add the ‘sausage’ and stir carefully. Leave on high and cook another hour. If it seems to be getting too thick you can add a little water. Just a couple of tablespoons to a quarter cup at a time.
  • That’s it! All done.
Overhead view of two lunch servings in buns on a white plate.

Hoagie sandwich toppings

  • You can enjoy this vegan sausage hoagie sandwich just as it with only sauce or include a variety of toppings.
  • To make the hoagie sandwich as in the photos – lay a slice of dairy-free mozzarella on the bun, scoop in the plant based sausage and sauce – sprinkle with paremsan. I love this Nut Free Parmesan Recipe that’s made with hemp hearts.
  • Lay the cheese down (or not) place your favorite lettuce or spicnach leaves on that. Sprinkle with chopped red onion and then scoop on the ‘sausage’ and sauce.
  • Thinly sliced black olives would go great on the sandwich.
  • Quartered artichoke hearts would add more Mediterranean flavors.
  • Don’t forget about diced green bell peppers. They’d be a great addition too.

Chef’s tips

  • I would lay down all of the added vegetables first, into the bun, and then put the crockpot sandwich filling right down the middle.
  • Don’t slice the bun all the way through. That will hold all of the goodies inside the bun for your big bite.
  • Have a stack of napkins. My happy place can be yours.
Side view of plant based sausage filled hoagie buns on a white plate.

Vegan sandwiches

  • Sandwiches are one of my meals. They can be served for lunch or dinner and the choices are endless. There are about 24 very different sandwiches on this blog but I’ll share just a couple with you right here.
  • Lentil Panini Burgers can be served as a flat patty or they can be rolled up in a flatbread or tortilla for a great wrap.
  • For something very different and very delicious give this Vegan Muffuletta sandwich a try.
Up close angled bite of vegan meatball sandwich with text above.

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📋 Recipe

Front angled view of 2 vegan sausage hoagie sandwiches.

Vegan Sausage Hoagie Sandwich

Ginny McMeans

Vegan Sausage Hoagie Sandwich makes life easier by being able to do it all in the crockpot.

Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Course Lunch, Main Dish

Cuisine Vegan

Servings 5 Servings

Calories 323 kcal

Ingredients  

  • 12 ounces grain based chipotle sausage – I use one package of 4 sausages of Field Roast Mexican Cipotle
  • 28 ounces crushed tomatoes – 1 large can
  • 4 ounces tomato paste
  • ½ cup water
  • 2 tablespoon chili pepper – finely diced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • 5 hoagie buns Italian or whole wheat hoagie buns
  • Dairy-free Mozzarella cheese, optional – I used Chao in my photos
  • Dairy-free parmesan cheese, optional

Instructions 

  • Cut the casings off of the ‘sausages’, handling carefully. They will break. The ‘sausages’ aren’t that delicate but be a little gentle.

  • Slice the ‘sausage’ into large chunks, about 4 slices per ‘sausage’.

  • If you would like to brown the ‘sausage’ then add oil to a large skillet and heat to medium high.

  • Add the sausage to the pan and brown on all sides.

  • When done, set aside to cool and then put in the refrigerator.

  • While the’ sausage’ is browning, put all the remaining ingredients (except the buns) in the slow cooker.

  • Stir and cook on high 3 hours.

  • Carefully add the sausage to the crockpot and leave on high and cook another hour.

Notes

If the sauce seems to thick when you add the sausage you can add a couple tablespoons of water so and stir it in.
 

Nutrition

Serving: 1ServingCalories: 323kcalCarbohydrates: 33gProtein: 21gFat: 5gSodium: 1093mgPotassium: 936mgFiber: 5gSugar: 11gVitamin A: 745IUVitamin C: 28.8mgCalcium: 69mgIron: 17.4mg

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