Ingredients

• Ingredients For the Meatballs: 1x 400g tin Green or Brown Lentils, drained and rinsed 100g Dried Soya Mince, soaked in 300ml hot water 1 tbsp Bouillon Powder 1 tbsp Oil 2 tbsp Ground Flax Seeds, mixed with 5 tbsp water 1 tbsp Ketchup or Tomato Paste 1 tbsp Mushroom Ketchup 2 tsp Onion Powder 2 tsp Garlic Powder 2 tbsp Gram Flour 2 tbsp Fresh Parsley 1 tsp Dried Italian Herbs Sea Salt and Black Pepper, to taste For the Tomato Sauce: 2x 400g tin Chopped Tomatoes 1x 500ml Carton Passata 1 Onion, peeled and finely chopped 4 Clove Garlic, peeled and finely chopped 1 tbsp Balsamic Vinegar 1 tbsp Sugar (any) 2 tsp Dried Italian Herbs Sea Salt and Black Pepper, to taste Olive Oil Red Wine For the Pasta: 360g (3 1/2 cups) Linguine (for 4 people) To Serve: Garlic Bread

Preparation

• Preparation 1. Boil a kettle full of water. 2. Measure out and prepare all the ingredients. 3. Preheat oven to 200°C (Gas Mark 6, 400°F). 4. Add 300ml boiling water to say mince. 5. Add 5 tablespoons cold water to ground flax seeds. 6. Make meatballs by completing steps A, B and C. A – Place the lentils in a bowl and mash with a fork  or potato masher. B – Add the rest of the meatball ingredients to the  bowl and mix thoroughly. C – With wet hands, shape the mixture into roughly  20 even sized balls and place on a baking tray lined  with oiled baking paper. 7. Bake meatballs in the oven at 200°C (Gas Mark 6, 400°F), for 20 minutes. 8. Start making the sauce by gently frying the onion and garlic in a saucepan with a splash of olive oil. 9. To finish making the sauce, fry the onions and garlic until translucent, add the balsamic vinegar and red wine and allow to bubble and reduce for a few minutes. Add remaining sauce ingredients. 10. Add pre-boiled water to saucepan with a pinch of salt – cook pasta for 8 mins (check pasta pack for exact cooking time). 11. Drain pasta and toss with a little olive oil. 12. To serve, top a portion of pasta with sauce and meatballs, sprinkle with vegan parmesan.