Baked Sweet Potato Falafels with Chimichurri & Sweet Potato Cashew Cream

Mushroom Quinoa Meatballs

Makes around 20 meatballs

• 1 1/2 cups cooked mushrooms (around 400 grams fresh mushrooms—I used fresh oyster mushrooms)
• 1 cup cooked brown rice
• 1/2 cup cooked quinoa (or sub for more rice)
• 1/4 cup onion, diced
• 1/2 tbsp garlic, minced 
• 2 tsp packed basil, chopped (I used fresh)
• 1/2 cup bread crumbs
• 1/4 cup all purpose flour 
• 1 1/2 tsp sea salt, or to taste
• Oil for frying

1. In a non-stick or lightly-oiled pan, sauté the mushrooms with the onions and garlic. This is to get the water out of the mushrooms especially if you’re using fresh ones.
2. In a bowl, mix together the rest of the ingredients along with the cooked mushrooms, garlic, and onions.
3. Place the mixture into a food processor/blender and process until well incorporated. In this part you can opt to leave chunks of the mushrooms or process it into a fine paste-like texture similar to ground meat.
4. In a pan, heat some oil for frying. You can also bake the meatballs but they won’t turn out as evenly brown and crisp.
5. Roll the balls and set aside for cooking.
6. Fry the meatballs for 3-5 minutes until golden brown.

If you intend to bake these, heat the oven at 350F. On a line baking sheet, brush some oil onto the paper. Place the meatballs and drizzle on some oil. Bake for 25-30 minutes, turning the balls halfway through for even cooking.

Mushroom Gravy

• 2 cups vegetable stock (or water from mushrooms, if using dried)
• 1/4 cup flour
• 2 tbsp nutritional yeast
• 1 tsp onion powder
• 1/2 tsp black pepper 
• 2 tbs soy sauce 
• 1/4 tsp fresh rosemary, finely chopped 
• 1/2 cup mushrooms of choice, diced/chopped
• Salt to taste

1. In a pan, heat the oil. Add in the flour and mix until a paste is formed. 
2. Add in the rest of the ingredients. 
3. Mix well and simmer for 5-10 minutes until thick. 
4. Add in salt to taste. 
5. Best enjoyed while hot!