Step 1

Preheat oven to 200C/350F.

Step 2

Start with the meatballs. Finely dice the onion, mince the garlic and chop the mushrooms into small chunks.

Step 3

Heat a tbsp of oil in a frying pan on medium heat and add the onion. Fry for a few minutes, stirring, then add the garlic and mushrooms.

Step 4

Cook until the water from the mushrooms has evaporated and they are nicely browned, about 10 minutes.

Step 5

Make the flax egg by mixing the flaxseed with water, leave to thicken.

Step 6

Place the oats and walnuts in a food processor and blitz until the oats are flour like and the walnuts are finely chopped.

Step 7

Add the mushrooms along with flax egg and all the other ingredients, leaving 1/3 of the lentils behind.

Step 8

Blitz for a few seconds in intervals, using a spoon to mix the mixture if it gets stuck at the bottom.

Step 9

You want there to still be some texture so don't over mix it. Add in the remaining lentils and pulse one more time.

Step 10

Take a tbsp of mixture and roll into a ball, repeat until the mixture has gone and place on a plate. I made around 15 balls, but you can make less or more if you want them smaller or bigger. Pop them in the fridge whilst you start the marinara.

Step 11

Add a tbsp of oil to a frying pan on medium heat. Add the finely chopped onion and cook for a few minutes before adding the minced garlic.

Step 12

Add the brown sugar and balsamic vinegar and stir. Then add all the remaining ingredients. and some salt and pepper. Add a bit of water to the empty tins of tomatoes, swirl and add to the pan.

Step 13

Leave to gently simmer for 20 minutes until thickened.

Step 14

Heat 2 tbsp of oil in a large frying pan and add the chilled meatballs. Don't overcrowd the pan, do it in batches if needed.

Step 15

Cook for 5-10 minutes, turning them so they are browned all over.

Step 16

Place them on a baking tray and place in the oven to finish cooking for 10-15 minutes.

Step 17

Taste and season the marinara if needed. You can either keep chunky of blend until smooth using a hand blender.

Step 18

Serve meatballs with the marinara sauce, vegan parmesan and fresh basil!