Directions

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil; set aside. Stir together quinoa, water, and 1/4 teaspoon of the salt in a small saucepan; bring to a boil over high. Cover and reduce heat to medium-low; cook, undisturbed, until water is fully absorbed and quinoa is cooked through, about 12 minutes. Uncover and fluff quinoa using a fork. Transfer to a plate or bowl; set aside, and let cool.
2. Place riced cauliflower in a large bowl, and add 2 tablespoons of the oil and 1/2 teaspoon of the salt, stirring to fully coat. Add riced cauliflower to foil-lined baking sheet, and bake in preheated oven until tender and browned in spots, about 20 minutes, stirring halfway though baking time. Remove from oven; set aside, and let cool.
3. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high. Add mushrooms, and cook, undisturbed, until browned on 1 side, about 4 minutes. Stir and continue to cook, stirring occasionally, until just tender and browned, about 6 more minutes. Add shallot, garlic, fennel, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shallot is softened, about 2 minutes. Remove from heat; set aside, and let cool.
4. While mushrooms cool, pulse pecans in a food processor until finely chopped, about 5 pulses. Transfer to a large bowl. (Do not wipe food processor clean.) Pulse black beans until creamy and mixture resembles a thick paste with some chunks still remaining, about 8 pulses. Add to bowl with pecans. (Do not wipe food processor clean.) Pulse mushroom mixture until finely chopped, about 5 pulses. Add to bowl with pecans and black beans. Add cooked riced cauliflower, nutritional yeast, parsley, egg (if using), cooked quinoa, and remaining 1 teaspoon salt to bowl, and stir until well combined.
5. Line a baking sheet with parchment paper. Using clean hands, roll heaping tablespoonfuls of mixture into balls (about 40), and place on parchment paper-lined baking sheet. Working in 3 batches, heat 2 tablespoons of the oil in a large skillet over medium. Add meatless meatballs to oil, and cook, turning occasionally, until browned all over, about 5 minutes per batch. Add remaining 2 tablespoons oil to skillet, as needed, between batches. Transfer to a platter or individual plates; garnish with parsley.