In a large bowl stir together chopped bread cubes and 2 Tablespoons oat milk. Allow to sit for at least 3 minutes.

After 3 minutes, add 1 pound ground beef, 1 Tablespoon parsley, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Worcestershire sauce, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon pepper, 1 egg, and ¼ minced onion to the bowl.

Mix to combine throughly.

Scoop the meatball mixture into 1 ½ Tablespoon sized balls.

In a large skillet over medium heat, heat 2 Tablespoons olive oil until hot. Add the meatballs into the skillet and cook for 5 minutes.

After 5 minutes, turn the meatballs over and cook an additional 5 minutes to brown the other side.

Next pour the jar of maranara sauce over the meatballs, cover and cook on low for 20 minutes.

While the meatballs are cooking, preheat the oven to 350°F and line a baking sheet with foil. If the hoagies are not sliced, slice until they are almost cut through.

Place 3 meatballs per hoagie and cover with sauce. I would recommend placing all the meatballs first then go back and hit them with the sauce to make sure your sauce to sandwich ratio is equal for each sandwich.

Next, top with dairy-free cheese, such as Chao slices or Violife Mozzarella shreds.

Bake in the oven for 15-17 minutes until cheese is melty and the hoagies are crisp.