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5 from 16 votes

Vegan Roasted Vegetable Subs with Creamy French Dressing

Subs spread with vegan creamy french dressing and stuffed with perfectly roasted veggies.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Servings: 2
Calories: 402kcal
Author: Lauren Hartmann


  • 10 Ounces Mushrooms, sliced
  • 2 Cups Sweet peppers, sliced
  • 2 Cups Brussels sprouts, chopped or shredded
  • 1/2 a Sweet onion, sliced
  • 2 Tablespoons Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Black pepper
  • 2-4 Sub rolls, vegan

Vegan Creamy French Dressing

  • 1/3 Cup Ketchup, organic
  • 1/4 Cup Vegan mayo
  • 1 Tablespoon Apple cider vinegar
  • 2 Tablespoons Agave syrup
  • 1/2 teaspoon Coconut aminos or soy sauce
  • 1/2 teaspoon Smoked paprika
  • 1/2 teaspoon Garlic powder
  • Pinch of Salt


  • Preheat the oven to 375 degrees.
  • Now, put the sliced mushrooms, sliced sweet peppers, chopped brussels sprouts and sliced sweet onions on a sheet pan. 
  • Drizzle the olive oil over the veggies. Then sprinkle with the salt, garlic powder and pepper. Toss the veggies to coat them all with oil and the seasoning. Then spread them out evenly on the sheet pan.
  • Bake the veggies at 375 degrees for 30-40 minutes. Flipping the veggies after about 15 minutes. Bake them until they are nice and juicy and getting brown.
  • In the meantime, make the creamy french dressing. In a small mixing bowl, combine all of the dressing ingredients. Whisk to fully combine. Set aside.
  • Once the roasted veggies are done, remove them from the oven. Put the sub rolls in the oven for 1-2 minutes to toast them. 
  • Then spread the sub rolls with creamy french dressing. Fill them with roasted veggies, then drizzle with more creamy french dressing. Serve immediately! 


Calories: 402kcal | Carbohydrates: 85g | Protein: 15g | Fat: 22g | Saturated Fat: 2g | Potassium: 1251mg | Fiber: 9g | Sugar: 20g | Vitamin A: 5810IU | Vitamin C: 269.7mg | Calcium: 60mg | Iron: 13.5mg