Prepare amaranth or quinoa according to box directions. When done transfer to small bowl, cover and set aside.

While grain is cooking heat skillet over medium-high heat add 1 tablespoon olive oil and onions, sauté until onions start to soften. Add minced garlic to onions and continue to sauté another minute. Remove from heat and set aside.

Clean and add mushrooms to the food processor and pulse until broken down into small pieces.

Transfer mushrooms to a large mixing bowl. Add cannellini beans to the food processor and pulse into small crumbles. Add beans to mushrooms in mixing bowl.

Add the cooked grains, onions, Italian seasoning, smoked paprika, bread crumbs, and basil or parsley, salt and pepper to a bowl. Mix until well combined.

Scoop 1 heaping tablespoon of mixture in clean hands and gently shape into balls, place on clean plate or shallow baking pan.

Place a large nonstick skillet over medium-high heat add remaining 1 tablespoon of olive oil.

Once hot, add the meatballs and sauté, turning gently until they start to brown.

While browning meatballs preheat oven to 350 degrees.

Transfer browned meatballs to a shallow baking pan and bake in oven 25 to 30 minutes. Meatballs will be crispy on the outside. If you prefer you can bake them in the oven for 35 to 40 minutes until crispy and brown.

While meatballs are cooking prepare the pasta and heat the pasta sauce.

When everything is done plate pasta and sauce, add meatballs and spoon additional sauce over meatballs, finish with a sprinkling of vegan Parmesan.

Serve with salad and enjoy.