Cranberry & Walnut Vegan Balls with Courgetti Spaghetti and a Sweet Cherry Tomato Sauce

Pre-heat the oven to 140’C

Toss the cherry tomatoes with the sugar, olive oil and salt and pepper Place them on a baking tray so the the flat cut side is facing up and then slowly roast in the oven for an hour

Place your walnuts in a dry tin and roast for 10 minutes to bring out the flavour. Whiz the walnuts together with the bread and the cranberries until well chopped

While the walnuts are cooking, heat the oil in a large frying pan and gently fry the garlic and mushrooms until most of the liquid has evaporated. Add the kale and the vinegar and cook again, until the liquid has evaporated. Stir together all the ingredients to the meatballs and mash until you have a pretty smooth consistency. Shape into 12 balls and chill in the fridge for half an hour

When your balls have chilled; turn up the heat on the oven to 180’C, roll the balls in olive oil and bake them for 12 minutes.

Heat a large wok or pan with a splash of oil and fry the onions for 2 minutes, before adding the chilli and the courgette for another couple of minutes. Whisk together the tomato puree, red current jelly, lemon juice, oil and water until well combined. Add this to the pan with the spaghetti, roasted tomatoes and olives and cook through for a couple of minutes.

Stir through some mixed leaves, plate up and top with your yummy vegan balls.