Vegan Meatball Parm Recipe from Chloe Coscarelli

Vegan Meatball Parm Recipe
Photo by Christina Holmes

By Chloe Coscarelli, author of Chloe Flavors: Saucy, Crispy, Spicy Vegan

This recipe has a handful of components to it (maybe not the best choice for a busy weeknight!), but if you put in the time, the result will be show-stopping, both to the eyes and the taste buds! The meatballs pack roasted beets, brown rice and seitan to give them heartiness and texture. The mozzarella sauce can be made in advance and stored in an airtight container in the refrigerator for up to three days. You can also prepare the meatballs ahead of time: Form them into balls and store in an airtight container in the refrigerator for up to five days or in the freezer for up to one month. Cook directly from refrigerated or frozen.

RELATED: Inside Chloe Coscarelli’s New Vegan Cookbook (Plus 3 New Recipes)

Meatball Parm Recipe

Serves 4


For the mozzarella sauce:
3/4 cup raw cashews
1/2 cup water
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Juice of 1/2 lemon

For the meatballs:
About 2 medium (3 ounces) roasted beets
1 cup cooked brown rice
8 ounces seitan (strips or cubed), drained well
1/4 cup bread crumbs
1 garlic clove, minced
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil, plus more as needed to assemble
4 hot dog buns, toasted
2 cups store-bought marinara sauce, heated
Vegan Parmesan
Chopped fresh basil


  1. Using a blender, combine all the mozzarella sauce ingredients. Blend on high speed for about two minutes, until very smooth.
  2. For the meatballs: Combine the beets, brown rice, seitan, bread crumbs, garlic, salt, black pepper, oregano and red pepper flakes in a food processor. Process until well-combined. Using your hands, form the mixture into one to two-inch balls (they should be able to fit into the buns).
  3. In a large nonstick skillet, heat the olive oil over medium-high heat. When it shimmers, add the meatballs and cook, turning occasionally, for eight to 10 minutes, until browned all over, adding more oil as needed. Transfer to paper towels to drain.
  4. To assemble, on each bun, layer a spoonful of marinara sauce, meatballs and a drizzle of mozzarella sauce. Garnish with vegan Parmesan and basil, and serve warm.

The Skinny

Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

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