Prepare the Vegetables: Heat the vegetable oil in a large skillet over medium heat. Add the minced onion and sauté until translucent. Add the chopped red pepper and cook for an additional 2 minutes. Then, add the chopped mushrooms, season with salt and pepper, and cook until tender.
Cook the Potatoes: In the meantime, bring a pot of salted water to a rolling boil. Add the diced potatoes and cook for about 5 minutes or until they are fork-tender. Drain the potatoes and place them in a large bowl. Mash the potatoes with a fork until smooth.
Combine the Mixture: Add the cooked mushroom mixture, quinoa, mashed garlic, chopped parsley, sesame seeds, paprika, and cayenne pepper to the mashed potatoes. Mix everything thoroughly until well combined. Taste and adjust the seasonings if needed.
Form the Veggie Balls: Using an ice cream scoop or your hands, form the mixture into small balls. Place the formed balls onto a greased baking sheet.
Bake: Preheat your oven to 400°F (200°C). Bake the veggie balls for about 25 minutes, or until the outside is slightly crispy. The baking time may vary depending on your oven.
Serve: Serve the veggie balls with mashed potatoes and a green salad, such as Kale Tabbouleh. Enjoy!