Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with baking paper.
• To make a flax egg, whisk together the ground flax seed and water in a small bowl. Set aside for 10 minutes.
• Heat the oil in a large pot over a medium/high heat, add the onion and garlic and cook for 1 minute. Add in the mushrooms and continue cooking for a further 2-3 minutes until softened.
• Add the vegan Worcester sauce, oregano, thyme, and cayenne pepper to the mushroom mixture, and season with salt and pepper. Mix well and continue to cook until most of the moisture has evaporated. Turn off the heat and set aside.
• Place the oats and walnuts into a food processor and blend until a coarse meal forms. Now add the cooked mushrooms and blend until just combined. Transfer to a large bowl.
• Next add the nutritional yeast and earlier made flax egg to the bowl. Mix with a spoon until combined. If the mixture looks too loose or wet, add in a little more oats.
• Divide the mixture into 12 ‘meatballs’ and place them on the baking sheet. Place the sheet in the hot oven and bake for 20-22 minutes.
• Meanwhile, cook the spaghetti according to instructions on packaging. Heat the marinara sauce in a small pot over a medium heat.
• Once the meatballs have cooked, add them to the marinara sauce and simmer gently for 3-5 minutes while the pasta cooks.
• To serve, divide the spaghetti between 4 plates, top with meatballs and marinara sauce. Garnish with vegan parmesan and freshly ground black pepper.