Preheat oven to 350F.

Add mushrooms to a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

Place remaining ingredients in a large baking dish approximately 9 x 13".

Mix to spread the rice out evenly in the pan.

Spread the mushrooms over the rice to cover the whole surface area (keep them on the top of the rice, rather than mixing into the rice, as this help the rice underneath cook). Drizzle over olive oil.

Bake for 45 - 50 minutes or until mushroom is golden. While your rice is cooking, prepare your meatballs and sweet and sour sauce.

Add the ingredients for your meatballs into a food processor (or use a hand blender) and blend until well combined.

Begin rolling the mixture into meatballs. (You may want to use a small ice cream scoop to grab the mixture portions). Your balls will cook differently depending on the size you roll them. Aim for about 1 ½ inch round meatballs.

In a large non-stick pan heat your olive oil for 1 minute then add your meatballs and cook for 15 minutes on medium low to brown each side.

Add apple cider vinegar, vegan sugar, ketchup, soy sauce, cold water, garlic, ginger, and corn starch to a small saucepan.

On medium heat stir frequently until it starts to boil. Allow sauce to boil for about 30 seconds then remove from heat.

Serve vegan meatballs on top of a healthy portion of the mushroom rice, then drizzle the meatballs with sweet and sour sauce. Garnish with fresh mint and serve!