For the meatballs: In medium pot on medium high heat, add cooking oil, carrots, onion, celery, and garlic. Saute until the vegetable begin to brown. Add red wine. Allow to cook until red wine reduces down by 1/3. Add quinoa and vegan beefless broth. Bring to a boil, season with salt and pepper. Cover with fitted lid and reduce heat down to low. Allow to cook for approximately 18 minutes or until the quinoa has cooked through and become tender. Remove from heat and allow to cool down to room temperature.

Preheat oven to 450F.

In a large mixing bowl add all of the remaining ingredients for the meatballs and mix thoroughly. Scoop out mixture and shape into meatballs.  Place meatballs onto lined baking tray and bake for12 minutes or until they meatballs have become evenly deep golden brown and are set. 

For the sauce, in medium pot on medium high heat add cooking olive oil along with garlic. Cook until garlic just becomes tender. No caramelization or browning necessary. Add all of the remaining ingredients for the sauce an cook for 8-10 minutes on medium heat. Season with salt and pepper.

Add the meatballs directly into the sauce and allow to simmer on medium low heat for approximately 7-8 minutes or until the crispy outside of the meatball becomes tender and takes on the flavor of the tomato sauce. Remove from heat and serve on top of angel hair pasta. Garnish with vegan parmesan cheese, fresh parsley and serve.