Add the textured soy protein granules into a bowl and pour hot water on them. Let them soak. Until then, make the cashew sauce or mashed potatoes.

When they're soft, in about 10 minutes, drain them and add the rest of the ingredients for the vegan meatballs. Mix well together and let the composition sit for a while.

If the composition is too dry and it's not easy to shape the balls, just add 1-2 Tbsps of water.

Heat some oil in a non-stick pan. Make sure it covers the bottom of the pan. You don't have to deep fry these, just add enough oil to cover the bottom of the pan evenly.

Shape the vegan meat balls and fry them on all sides, until nice and crispy.

Place them on a paper towel, to remove all excess oil.

Add all the ingredients into a blender and blend well until everything is super-smooth! Let it blend for a couple of minutes and check to see if it still has a grainy texture due to cashew or if it's smooth and ready to go. This will take about 5 minutes of continuous blending.

Pour the sauce composition into a pan and slowly cook over medium heat, while stirring continuously. You will notice that the sauce will start to thicken. Stop once it has the consistency of yogurt. It will also thicken while it's getting colder.

When the vegan meatballs are ready, just add them to the sauce pan.

Peel the potatoes and cut them into cubes.

Boil them until tender. Check them with a fork after 20 minutes to see if they're soft.

Drain almost all the water, but save about a cup.

Using a hand mixer, start mixing the potatoes. Add a little bit of water to reach the desired consistency.

Add sea salt to taste and the trick...2 tablespoons of vegan mayo! I found that this is the best replacement for butter in vegan mashed potatoes. Mix well and serve.