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.

 

MEATLESS MEATBALL MARINARA❓ #TODAY juicy, mouthwatering marinara with meatless meatballs on #LunchBreakLIVE with Paige Parsons Roache, Producer and Booker, mixing up some kitchen magic. You’ve seen Paige on “Beauty Vegan Voyages” with Vanessa Marsot of Ellora Wellness, and “The Shift Show” with co-host Sherri Johnson on this JaneUnChained News Network, as well as taste testing on the new plantbased cooking show on Amazon Prime “New Day New Chef” with NBA Champ John Salley, Beverly Hills 90290’s Christine Elise and Chef Mario Fabbri. Watch & engage! LISTEN LOUDLY‼️

Posted by Jane Unchained News on Thursday, May 21, 2020

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. Paige, on the other hand, 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, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan.  

Paige became a Contributor for JaneUnChained News after cooking as a guest chef on #LunchBreakLIVE. She met Jane Velez-Mitchell at VegFestLA and then again at Moby’s Circle V Festival. Inspired by Jane’s bold courage, Paige now reports for JNN on all the latest animal rights events, including The Save Movement’s pig/chicken/cow vigils, various PETA protests, VegFests, book launches, Anonymous for the Voiceless’ Cube of Truths and vegan conferences.

In addition, Paige is the Booker for the #LunchBreakLIVE Show, #LIVETALK with Jane Velez-Mitchell, Voice America’s “Influencers” Show and ” The Laws That Matter” with super-lawyer Carissa Kranz, plus co-hosts of the “Plant Based In the ‘Burbs” show. Along with being one of the network’s Producers, she has cooked for us many times over the 3 years with the network. Check out one of my favorite shows where Paige makes Jackfruit sliders.  You can find that HERE.

 

 

 

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 her Meatball Marinara.

 

vegan meatball marinara

The finished Meatball Marinara.

 

Paige Parsons roache

Paige and her eco-basket and Meatball Marinara.

 

vegan meatball marinara

MEATLESS MEATBALL MARINARA

Course Main Course
Cuisine Italian

Ingredients
  

  • 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

Instructions
 

  • 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!