Meatless meatballs, cream cheese sauce and veggie casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Category: Featured, Main Course, Recipe, Sauce

Cuisine: American/International

Meatless 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.