Make the vegan parmesan cheese:
Mix all the ingredients for the parmesan cheese, reserve.
Make the casserole:
Preheat the oven for 180C or 350F.
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
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.
Cover the dish with aluminum foil, add to the ovens middle rack, let it bake for 20 minutes.
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.