Vegan Meatballs

Ingredients

• 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

Method

1. Tip the dried porcini muschrooms into a bowl and cover with boiling water. Leave to soak for 30 minute.

2. 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.

3. Using Bamix the wet and dry grinder, blitz the fennel seeds until they are ground and fragrant.

4. 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.
5. Strain and finely chop the porcini mushrooms. Season and roll into 12-14 balls and chill in the fridge while you make the sauce.
6. Add the tomatoes, rose harissa and chilli flakes and Simmer uncovered for 20 mins.
7. 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.
8. 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.