Sun-Dried Tomato and Chickpea 'Meatballs'

Pick the basil leaves. Drain and rinse the chickpeas. In a food processor, blitz the cashews with the garlic powder and nutritional yeast.

Add the basil, sun-dried tomatoes, a pinch of chilli flakes (spicy!), olive oil and salt to the food processor. Blitz until almost smooth. Add the drained chickpeas and half of the panko. Blitz into a dough. Shape into 12 balls. Place the remaining panko onto a plate and roll each meatball in it, pressing the crumbs into the balls. Refrigerate.

Peel and finely chop the shallots and garlic cloves. Heat a non-stick pan over a medium-low heat with a generous drizzle of olive oil. Add the shallots and fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, water, stock cube, red vinegar and agave. Simmer for 15 min.

Meanwhile, bring a large 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.

Meanwhile, heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the 'meatballs' and fry for 5 min, making sure to brown every side. (Fry in batches if necessary!)

Toss the cooked spaghetti in the tomato sauce and stir through the vegan butter until melted. Divide between bowls, top with the 'meat'balls and serve immediately.