I’ve made this dish several times since it’s inception last year (Here!), and with a couple of last little tweaks, it has moved from an experiment to a definite keeper. If you want the extra “beefy” kick to the meatballs, you can use a “not beef” vegan bouillon cube or you can just enjoy the nice combination of flavors for what they are. I gave the sauce a little extra love with some fresh basil from my patio garden. Don’t forget a generous topping of vegan parm, and enjoy! : )