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30g dried porcini mushrooms
- 3 tbsp olive oil
- 1 white onion, very finely chopped
- 2 garlic cloves, crushed
- 1 tsp sweet smoked paprika
- 1 x 400g can black beans, drained and rinsed
- 1 tbsp fennel seeds
- 50g rolled oats
- 2 tbsp brown rice miso
- 50g fresh breadcrumbs
- vegan spaghetti to serve
- 75g Vegan Parmesan cheese plus extra for serving
- Roughly chopped Parsley for garnish
For the harissa sauce
- 2 tbsp rose harissa paste
- Small pinch of chilli flakes
- 1x 400g can chopped tomatoes
Tip the dried porcini muschrooms into a bowl and cover with boiling water. Leave to soak for 30 minute.
Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 2 more minutes.
Using Bamix the wet and dry grinder, blitz the fennel seeds until they are ground and fragrant.
- Tip the black beans and oats into the Bamix jug, blitz with the attachment C blade until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs, cooked onion mix along with the 75g grated cheese and the ground fennel seeds.
- Strain and finely chop the porcini mushrooms. Season and roll into 12-14 balls and chill in the fridge while you make the sauce.
- Add the tomatoes, rose harissa and chilli flakes and Simmer uncovered for 20 mins.
- Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in an oven proof frying pan on medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12-15 minutes.
- Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the parsley and more grated cheese and serve with spaghetti.