Vegan Mediterranean Meatballs Plate

1: Sauté/fry the vegan meatballs in olive oil on medium heat for about 10 minutes.

2: For the yogurt dip, mix Greek yogurt with minced fresh mint, minced garlic, and sea salt.

3: Slice cherry tomatoes and baby cucumber for the veggies.

4: For pickled cabbage, mix water, vinegar, sugar, black pepper, sea salt, and red cabbage in a sealed jar. Shake well and refrigerate for 3 hours.

5: For pita bread, cook it in olive oil with paprika, sea salt, and black pepper on medium low heat.

6: For quinoa, boil quinoa in water covered on medium heat for about 20 minutes, adding ghee and seasoning with sea salt and fresh minced garlic.