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1
To make the sauce, puree the tomatoes in a blender.
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2
In a large pot, heat the oil over medium-low.
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3
Add the onions and garlic and cook until softened but not browned, 2-3 mins.
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4
Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds
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5
Stir-in the tomatoes and sugar and bring to a simmer.
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6
Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour
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7
For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat.
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8
Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes.
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9
Stir almost constantly during the last 5 minutes of cooking.
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10
Transfer to a large bowl
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11
In a food processor, pulse the mushrooms in batches until almost pureed.
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12
In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat.
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13
Add the onion and cook, stirring often until softened for 2-3 mins.
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14
Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3-5 mins.
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15
Add to the bowl with the rice and let cool
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16
Preheat the oven to gas 6 / 200C /400F.
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17
Spray a baking tray with cooking oil.
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18
Add your egg substitute, breadcrumbs, almonds, nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well
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19
Form the mixture into about 24 balls.
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20
In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat.
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21
Add half the balls and cook for around 3 minutes until browned
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22
Move the balls to the baking tray.
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23
Repeat the browning with the remaining balls and add to the tray.
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24
Bake for 15-20 mins until the balls are more deeply coloured and firm
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25
Cook the spaghetti according to the pack directions.
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26
Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over
