Vegan Meatball Sliders
Prep time
Cook time
Total time
I had seen a non-vegan version of these on Pinterest, and thought, Heck, those can be veganized! And whoa, Nelly, was that easy to do! Not only did I make them healthy and animal-friendly, I added some onions and make a few alterations to the recipe I came across. These were a huge hit and did I mention easy to make? The sorta-vegan teen staying with us didn't believe that the meatballs were actually meatless and loved this version. I think you will too.
Serves: 4
  • 12 slider buns
  • 1 small onion, cut into small strips
  • 1 Tbs + 1 tsp olive oil, divided
  • 1 pkg. Gardein Meatless Meatballs (12), thawed completely
  • 2 to 2-1/2 C marinara sauce
  • 1 to 1-1/2 C vegan shredded Mozzarella
  • 3 Tbs Vegan Parmesan (this one from Follow Your Heart is amazing)!
  • 1 Tbs Italian Seasoning
  1. Preheat oven to 375. In a small skillet, heat 1 tsp of the olive oil and saute the onions 5 minutes, or until they are just softened.
  2. Place the bottoms of the 12 slider buns in a 9x13 pan. Spoon on some marinara sauce and add the onions.
  3. Sprinkle with a little cheese. Then cut each meatball in half and place flat-side down on the onions.
  4. Spoon on the rest of the sauce and sprinkle with remaining cheese.
  5. Add the top buns and brush with remaining oil. In a small bowl, combine the vegan Parmesan with the Italian seasoning then sprinkle onto the top buns.
  6. Cover and bake for 20 minutes. Remove the foil then bake another 5 minutes to brown the tops. Enjoy!
Recipe by Epicurean Vegan at