Method
Preheat the oven to 180c. Slice the mushrooms and then fry in a pan with vegan butter over a low heat until caramelized.Place in a blender along with the oats, black beans, rosemary, half the garlic and season generously. Blend until smooth.
Take two teaspoons to form the mixture into balls and place on a baking sheet lined with parchment. Bake in the oven for 15 minutes.
Whilst the meatballs’ are cooking, place some oil in a pan and warm over a medium heat. Add the onion and cook until softened, add the rest of the garlic and oregano cooking until fragrant. Add the passata to the boil and then down to a simmer.
Once the “meatballs” are a deep brown colour and firm to the touch add them to the tomato sauces.
Serve over spaghetti with freshly chopped parsley.
Ingredients
250g mushrooms
15g vegan butter
½ Jar Opies Pickled Walnuts, drained brine set aside
80g oats
Couple of sprigs of rosemary, finely chopped
2 garlic clove, roughly chopped
1 tin black beans, drained
1 jar of passata
1 onion, chopped
1 tsp oregano
