Have a craving for some Italian meatballs?  Well, we’ve got the perfect recipe for you with this vegan meatless marinara, topped with vegan cheese and dripping with taste.



Celebrating being vegan for 4.5 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. After being shocked by the amount of water it takes to put a hamburger on a plate and the fact that animal agriculture is the leading cause of deforestation and climate change, Paige chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/The Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan.  Cooking as a guest chef on #LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA, and inspired by Jane’s bold courage, Paige became a Contributor for JaneUnChained News. She reports on all the latest animal rights events, including The Save Movement’s vigils, various PETA protests, VegFests, book launches, Anonymous for the Voiceless’ Cube of Truths, and vegan conferences.  Paige is also the Booker for #LunchBreakLIVE and speaks globally on behalf of JaneUnChained News Network.


eco friendly basket

Paige has an eco-friendly basket she takes with her everywhere.


vegan pamphlets

Pamphlets Paige carries with her to hand out to people.


vegan pamphlets

More pamphlets Paige carries around to hand out.


vegan books

Some vegan books Paige has on hand.


Now let’s get back to the food and see what kind of magic Paige created in the kitchen for this episode of #LunchBreakLIVE.


ingredients meatless marinara

The ingredients used for the Meatball Marinara.


vegan meatball marinara

The finished Meatball Marinara.


Paige Parsons roache

Paige and her eco-basket and Meatball Marinara.


vegan meatball marinara


Course Main Course
Cuisine Italian


  • 1 bag of meatless meatballs
  • 1 jar of marinara sauce
  • 1 lg yellow green or red pepper
  • 1/2 lg white onion
  • 1 fresh tomato
  • 2 cloves of garlic
  • 1 sandwich roll
  • 2 slices of plant-based cheese or a Cup of shredded vegan cheese


  • Chop garlic. Place in a hot pan with 2 tablespoons of water. Heat. Add chopped tomatoes. Slice peppers and onion. Add to the hot pan of garlic and tomatoes. Once these are caramelized, add a jar of marinara sauce. Add frozen meatless meatballs. Slightly toast the sandwich roll. Once mixture is warm add to the top of roll. Place sliced cheese or shredded on top. Place in oven at 350 for 8-10 minutes until heated. Serve with a small salad of lettuce, cucumbers and carrots, dash of lemon, salt and pepper. Enjoy!
Keyword vegan
Tried this recipe?Let us know how it was!