Vegan Spaghetti & Meatballs

Full recipe available here.

Recipe:
Ingredients:

For the vegan meatballs:
* 1 can (400g) of chickpeas, drained and rinsed
* 1 cup of breadcrumbs
* 1/2 cup of chopped onions
* 3 cloves garlic, minced
* 1/4 cup fresh parsley, chopped
* 2 tbsp tomato paste
* 2 tbsp soy sauce
* 1 tbsp nutritional yeast
* 1 tsp dried oregano
* 1/2 tsp smoked paprika
* Salt and pepper to taste
* 2 tbsp olive oil for frying

For the spaghetti and sauce:
* 400g spaghetti
* 2 tbsp olive oil
* 1 onion, finely chopped
* 4 cloves garlic, minced
* 1 can (400g) crushed tomatoes
* 1 tsp dried basil
* 1 tsp dried oregano
* Salt and pepper to taste
* Fresh basil, chopped for garnish
* Vegan Parmesan cheese, for topping

Method:
1. Begin by preparing the meatballs. In a large mixing bowl, mash the chickpeas using a fork or potato masher until slightly chunky but mostly smooth.
2. Add breadcrumbs, chopped onions, garlic, parsley, tomato paste, soy sauce, nutritional yeast, oregano, and smoked paprika. Season with salt and pepper to taste. Mix until all ingredients are well combined.
3. Shape the mixture into 16-20 balls, about the size of a golf ball. If the mixture is too crumbly, add a bit more tomato paste or a splash of water.
4. Heat olive oil in a large frying pan over medium heat. Fry the meatballs in batches, turning them until all sides are golden brown and crisp, about 8-10 minutes. Remove from the pan and set aside.
5. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
6. For the sauce, heat olive oil in the same pan used for the meatballs. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
7. Pour in the crushed tomatoes, dried basil, and oregano. Season with salt and pepper. Simmer the sauce for 10-15 minutes, allowing the flavours to meld together.
8. Add the meatballs back into the sauce, gently stirring to coat them evenly. Let the meatballs simmer in the sauce for an additional 5 minutes.
9. Serve the meatballs and sauce over a bed of spaghetti. Garnish with fresh basil and a sprinkle of vegan Parmesan cheese.