Back in the days B.V. [B.efore V.egan], I could prepare 3 meals when faced with dinner guests: Kraft Mac & Cheese, Vegetarian Chili, or Joe Montana’s Half-Time Meatball Hoagie [as seen on Rachael Ray]. The latter was by far the most popular. Even among my most red meat-loving friends, the turkey meatball hoagies were requested again & again.

I had to wonder, could I achieve the same effect with a vegan version?
Thanks to a discovery of Trader Joe’s Meatless Meatballs, the answer’s yes.

simple. tasty. simply tasty.

Ingredients

I pkg meatless meatballs
2 28 oz cans crushed tomatoes, without salt
2 garlic cloves, minced
1/2 medium red onion, chopped
1/2 bell pepper, cut into strips
1 tsp dried oregano
1 tsp paprika
pepper to taste
olive oil for pot

In a large pot, heat a thin layer of olive oil over medium heat.
Add garlic & brown slightly, then add chopped onion & bell pepper.
Wait for vegetables to cook ever so slightly, then add crushed tomatoes & spices.
Reduce heat, cover pot & let sauce simmer for 5 minutes, stirring occasionally.
Add frozen meatballs to sauce & allow to simmer 10 minutes more or until thawed.
Serve on toasted vegan hoagie buns [or hotdog buns if you're in a pinch like us ].
Enjoy!