Instructions

• Make the bean balls:
    Make a flax egg by combining the flax meal and water, stir, then set aside.
    Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
    To make the bean balls, heat the olive oil in a skillet, add the onion, and sauté for 3 minutes. Add the minced garlic and mushrooms and cook for a further 2 to 3 minutes.
    Add the sautéed vegetables, walnuts, and kidney beans to a food processor and pulse into a coarse mixture.
    Mix in bread crumbs, the flax egg, tamari sauce, tomato paste, lemon juice, and all the seasonings. Combine the mixture and shape into even walnut sized balls, and place on the baking sheet.
    Place the sheet into the hot oven and bake for 25 to 30 minutes until golden, gently flipping the balls halfway through the cook.
• While the meatballs are cooking, cook the pasta according to instructions on packaging.
• Make the tomato sauce:
    Meanwhile, make the sauce by heating the olive oil in a medium sized pot. Add the onions and cook over medium heat for around 5 minutes. Now add the garlic and cook for a further minute.
    Then add the chopped tomatoes, tomato paste, vegetable stock cube, and fresh basil to the pot. Simmer for around 5 minutes, or until the sauce thickens to the desired consistency. Season the sauce to taste with salt and pepper.
    Once the bean balls have cooked, fold them gently into the sauce.
• Serve the bean balls and tomato sauce with the spaghetti (or pasta of choice) and sprinkle over some nutritional yeast if desired.