Heat oven to 200°c, line a large tray with greaseproof paper, toss pumpkin pieces with olive oil, cinnamon, sumac, and 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 and chilli, a pinch of 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.