|Prep Time||10 mins|
250g (2 cups) sliced mushrooms
2 large garlic cloves, crushed
1/2 medium onion, sliced
1 tsp dried thyme
2 tsp dried oregano
65g (½ cup) chopped walnuts
1 x 400g tin kidney beans (or another bean if you prefer)
2 tbsp chia seeds
2 tbsp nutritional yeast
3/4 tsp salt
freshly ground black pepper, to taste
75g (¾ cup) panko breadcrumbs or ground almonds for GF
250g (1 cup) tomato passata
300g (2 cups) zucchini noodles (or spaghetti if you prefer)
Preheat oven to 180°C.
Make a chia egg by combining chia seeds and water in a small bowl, stir and set aside for 30 minutes to absorb.
In a hot pan add olive oil then mushrooms, onion, garlic, thyme, oregano, salt and pepper and pan fry until tender and golden. Once cooked transfer to a mixing bowl.
Now add into the bowl beans, chia egg, nutritional yeast, panko breadcrumbs, salt and pepper. Give the mix a really good stir.
Roll mixture into 20 balls (a bit larger than a golf ball). Place, spaced out, on baking sheet and put in oven to bake for 20 minutes. Flip and bake for another 20 minutes.
Serve with zucchini noodles or spaghetti and some tomato passata.