In a large skillet, heat vegetable oil over medium heat. Add diced onions and sauté for about 3-4 minutes, or until they become translucent. Stir in diced red peppers and chopped mushrooms, seasoning with salt and pepper. Cook for an additional 5-6 minutes until tender.

While the veggies are sautéing, bring a pot of salted water to a boil and add the diced potatoes. Boil for 5-7 minutes until tender. Once cooked, drain and mash the potatoes until smooth.

In a large mixing bowl, combine the mashed potatoes with the sautéed mushroom mixture. Add cooked quinoa, minced garlic, chopped fresh parsley, sesame seeds, paprika, and cayenne pepper. Mix until well combined.

Using a small ice cream scoop or hands, portion out the mixture and form into small balls about the size of a golf ball. Place on a greased baking sheet, leaving some space between each one.

Preheat your oven to 400°F (200°C). Once heated, bake for about 25-30 minutes until golden brown and slightly crispy on the outside.

Once baked, remove the veggie balls from the oven and allow to cool for a few minutes. Serve warm with creamy mashed potatoes and a fresh green salad.