Vegan meatballs, cream cheese sauce and veggie casserole.

• 3 cups of shredded cooked cabbage
• 1 cup of cooked carrots, chopped
• 2 cups of boiled potatoes
• 1 1/2 cups of vegan cream
• 1/2 cup of vegan cream cheese
• Salt to taste
• 1/4 teaspoon of white pepper
• A pinch of black pepper
• 1/4 teaspoon of onion powder
• 1/2 teaspoon of garlic powder
• Olive oil
• Fresh thyme
• Fresh sage
• Meatless meatballs
• 1/3 cup of panko breadcrumbs
• 3 tablespoons of nutritional yeast
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 2 tablespoons of melted vegan butter or olive oil


  • 1.
    Make the vegan parmesan cheese:
  • 2.
    Mix all the ingredients for the parmesan cheese, reserve.
  • 3.
    Make the casserole:
  • 4.
    Preheat the oven for 180C or 350F.
  • 5.
    In a skillet on medium-low heat, add the olive oil, then add the cabbage, sauté for 2 minutes, add the carrots, the potatoes, the sage and thyme, salt, peppers, garlic and onion powder, sauté for 1 minute more, than add the vegan cream and the cream cheese, mix until well combined
  • 6.
    Add the cooked vegetables to a baking dish or cast-iron skillet, add the meatless meatballs, drizzle it all with olive oil or add a few small cubes of vegan butter, cover with the vegan parmesan cheese.
  • 7.
    Cover the dish with aluminum foil, add to the ovens middle rack, let it bake for 20 minutes.
  • 8.
    Remove the baking dish from the oven, remove the aluminum foil from the dish, put the dish back in the oven under the broiler for 3 to 5 minutes or until the breadcrumbs are golden brown.
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