Heat oven to 200°c, line a large tray with greaseproof paper, toss pumpkin pieces with olive oil, cinnamon, sumac, and a pinch of black pepper.
Bake pumpkin in oven for 30 minutes.
Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric, chilli flakes (optional), and black pepper in a food processor and blitz until the mixture has a uniform consistency.
Roll into tablespoon sized balls with clean hands, coat with sesame seeds and set onto a plate.
Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes.
Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley.
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