Spaghetti and Lentil Meatballs

Mix the ground flaxseed with 3 tablespoons of water in a small bowl and leave to thicken for 5 minutes.

Combine the lentils, walnuts, breadcrumbs, thickened flaxseed mixture, vegan parmesan, half the crushed garlic, salt and pepper in a bowl and mash together until it holds its shape, leaving some texture.

Roll the mixture into 16 balls.

Heat the olive oil in a large frying pan over medium-high heat and brown the lentil balls for 6 minutes, turning gently and occasionally.

Add the diced onion and remaining garlic to the pan and cook for 4 minutes until softened.

Stir in the chopped tomatoes, tomato paste and dried oregano, bring to a simmer and cook for 15 minutes, turning the balls gently occasionally, until the sauce has thickened.

Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the packet instructions, then drain.

Serve the lentil balls and sauce over the spaghetti with extra vegan parmesan.