Tuesday, November 5, 2013

"Meatball" Sandwich Casserole

I have a love/hate relationship with vegan cheese.  It is certainly a weird substance to say the least.  I keep swearing off the stuff (at least the store bought stuff, my own vegan Baked Almond Feta rocks), but I keep going back for more.

The truth is, if used well it can be good.  Tonights dinner, a Meatball Sandwich Casserole, was pretty darn good, vegan cheese and all.

I had recently seen a recipe online for a non vegan version of this and knew I had to make it as it is right up the omnivores that live in the houses alley.  But for us vegetarians/vegans, what to do? Turns out it was really easy to veganize and even better yet really easy to make.

You can dress the bread slices up however you would like or just leave them plain. I used an Italian seasoning infused olive oil and sprinkled them with some dried oregano. You can make a garlic bread or use any other spices that compliment an Italian themed dish (basil, etc.)

I used homemade marinara I made this summer when tomatoes were in season that I had in the freezer, but you could certainly use a jarred commercial pasta sauce.

This was a very enjoyable and quick dinner.

Meatball Sandwich Casserole

1 bag frozen vegan meatballs (I used Nate's Zesty Italian)
23 oz marinara sauce
4 slices provolone style vegan cheese (I used Daiya)
1/2 cup mozzarella style vegan shreds (I used Daiya)
2 tbsp vegan Parmesan cheese (I used Parmela)
6 slices crusty Italian bread, halved
Olive oil for drizzling
Dried Oregano

Preheat oven to 400 degrees.

In a sauce pan put the marinara or pasta sauce and the frozen meatballs.  Heat over medium until just warmed through.

While meatballs are heating brush each bread slice with olive oil and sprinkle with oregano.

When meatballs are heated through put them, with the sauce, in a baking dish (I used one about 8x8).  Put the halved bread slices around the perimeter of the dish pushing the meatballs into the middle of the dish.  Cover with the slices of vegan provolone, shredded vegan mozzarella and vegan parmesan.

Put in the oven and bake at 400 degrees for 50 minutes or until lightly browned on the top and bubbly.


  1. Replies
    1. HI Josh! This is a vegan blog and every recipe on the blog is vegan. If you read the recipe above you will see that the "meatballs" in this recipe are Nate's Zesty Italian which are 100% delicious and 100% vegan!

  2. 50 minutes? Aren't your bread slices pretty burnt by this much time?