Step 1

Add black beans to a food processor along with onion, seeds, basil, Worcestershire sauce, tomato paste, mustard, oregano, salt and pepper. Pulse to combine until a textured dough forms (Don't overmix, you don't want a puree').

Step 2

Transfer the mixture to a bowl, add breadcrumbs and mix all the ingredients with your hands.

Step 3

Form small meatballs, about 18-20 pieces and place them on a baking sheet lined with parchment paper.

Step 4

Bake them for 20 minutes at 360F.

Step 5

In the meantime, make the tomato sauce: In a medium skillet/pan, heat the olive oil over medium heat. Sauté garlic cloves for 3 minutes, then stir in the tomato sauce and cook for 5 minutes. Season with oregano, salt, and pepper according to your taste.

Step 6

Reduce the heat and cook the sauce for a further 10 minutes.

Step 7

In the meanwhile, cook spaghetti in a large pot of salted boiling water.

Step 8

When the meatballs are baked and crispy, add them to the tomato sauce and stir gently to coat.

Step 9

Drain spaghetti and stir in the skillet along with tomato sauce, vegan meatballs and shredded basil leaves.

Step 10

Serve immediately topped with a drizzle of extra virgin olive oil and extra fresh basil leaves.