In a large mixing bowl, dissolve sugar and active dry yeast in warm water. Let it sit for 5-10 minutes until frothy.

Once the yeast mixture is frothy, add all-purpose flour, olive oil, and salt. Stir until a rough dough forms.

Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in an oiled bowl and cover with a damp cloth. Let rise in a warm area for 1-2 hours.

Preheat the oven to 375°F (190°C).

Punch down the dough and divide into small pieces, rolling each into a ball. Place on a parchment-lined baking sheet.

Melt vegan butter and sauté minced garlic in a saucepan; stir in chopped parsley.

Brush each dough ball generously with the garlic butter mixture.

Bake for 15-20 minutes until puffed and golden brown.

If desired, sprinkle vegan parmesan over the dough balls after baking.

Let cool slightly before serving warm with marinara sauce.