|Prep Time||10 mins|
250g mushrooms, sliced
2 large garlic cloves, crushed
1/2 medium onion, sliced
1 tsp dried thyme
2 tsp dried oregano
65g walnuts, chopped
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 panko breadcrumbs or ground almonds for GF
250g tomato passata
300g courgetti (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 10 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 beans, chia egg, nutritional yeast, panko breadcrumbs, salt and pepper into the bowl. Give 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 courgetti or spaghetti and some tomato passata.