Black Bean and Mushroom 'Meatballs'

Preheat the oven to 200°C/180°C fan. Drain and rinse the black beans. Place them on a lined baking tray and bake for 12 min or until dry and cracked. Meanwhile, peel and finely chop the onion and garlic. Clean and roughly chop the mushrooms. Pick the fresh oregano.

Heat a large pan over a medium heat with a drizzle of oil. Add the onion and fry for 5 min. Add the garlic and mushrooms and fry for 5 min further or until all the water has evaporated. Transfer the lot to a food processor. Reserve the pan.

Add the black beans to a food processor with the mushrooms and onions (keep the oven on). Blitz (see pro tip!). Add the crumbled stock cube, walnuts, oats, nutritional yeast, tomato paste, oregano and vinegar to the food processor. Blend until smooth. Add a splash of water if too dry.

Finely chop the basil. Add the tomato passata, garlic onion powder, tamari, basil and almond milk to a baking dish. Whisk until combined.

Shape the batter into 10 "meatballs". Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the "meatballs" to the pan and cook for 2 min on each side or until browned. Add the balls to the sauce and bake for 10 min.

Meanwhile, bring a pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Divide the spaghetti among bowls and top with the "meatballs" and tomato sauce.