For the meatballs

• 6 ounces Portabello mushrooms, roughly chopped
• 1 - 15.5oz can organic chickpeas, rinsed and drained
• 1 cup rolled oats
• 2 tbsp Dijon Mustard
• 1 tsp hamburger or grilling seasoning
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 to 1/2 tsp salt (to taste)
• 8 tbsp shredded vegan cheese, you may use dairy cheese if you prefer

For the Pumpkin Peanut Sauce

• 1 tbsp extra virgin olive oil
• 1 medium-size onion, diced
• 1 tbsp fresh grated ginger
• 1 tbsp fresh thyme, chopped or 1 tsp dry thyme, chopped
• 3 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 2 tsp soy sauce
• 1 3/4 cup no-chicken or vegetable both
• 1 tsp salt (add more to taste)
• 1 cup canned pumpkin
• 1 /2 cup all-natural smooth peanut butter. See Note 1
• Fresh chopped cilantro or parsley to garnish