Mushroom and Lentil Meatballs

Gather lemon, plant-based parmesan, plant-based mozzarella, olive oil and black beluga lentils.

Gather plain flour, basil, garlic, walnuts and onion.

Gather chopped tomatoes, balsamic vinegar, tomato purée, chestnut mushrooms and red wine vinegar.

Gather nutritional yeast, soy sauce, fresh parsley, thyme and rosemary.

Gather chilli flakes.

Place the walnuts in a food processor and blend to a crumb, then set aside.

Add the onion and chestnut mushrooms to the food processor and pulse until roughly chopped but not completely broken down.

Peel and mince the garlic.

Pick and finely chop the thyme and rosemary.

Pick and finely chop the fresh parsley.

Zest the lemon.

Pick the basil, reserving the stalks.

Heat a large ovenproof frying pan over a medium heat with the olive oil.

Add the mushroom and onion mix onion, chestnut mushrooms with a pinch of salt and cook until soft and caramelised and any liquid has evaporated.

Stir in the garlic, tomato purée, thyme and rosemary frying for 2 minutes.

Pour in the red wine vinegar and soy sauce, cooking to evaporate the liquid.

Transfer the meatball mix to a large bowl and stir in the walnuts, black beluga lentils, lemon zest, nutritional yeast, fresh parsley and plain flour.

Season with a pinch of salt and pepper and mix to combine, adding a bit more plain flour if too wet.

Roll into 12 balls, the size of a heaped tablespoon and place on the lined baking tray.

Transfer to the oven (180 C) for 15 minutes until crispy and browned.

While the meatballs are baking, wipe out the pan and return to a medium heat.

Add the olive oil, garlic and chilli flakes, frying for 1 minute until fragrant.

Add the tomato purée and balsamic vinegar, then pour in the chopped tomatoes.

Add the basil stalks to infuse and bring to a simmer for 5 minutes, uncovered until reduced by a quarter.

Remove the basil stalks and taste to season with salt and pepper.

Nestle the meatballs in the pan, mixing to coat in the sauce.

Sprinkle over the plant-based mozzarella and plant-based parmesan and place in the oven (180 C) for 15 minutes until everything is warmed through, the cheese has melted and lightly browned.

Scatter over the basil leaves to serve.