Get your spook on with these saucy vegan meatballs!
In a small bowl, combine the linseed egg and leave.
Add the oats to a blender and pulse until ground into a powder-like consistency and add to a food processor.
Add the remaining meatball ingredients to the food processor, including the linseed egg mixture and blend until well combined (or mash them together with a fork).
Using your hands, make balls out of the mixture, add to a plate and pop in the fridge for 20 minutes. Heat some oil in a frying pan, saute the meatballs until golden brown (or bake them at 180C until golden brown).
Sauce & Toppings
Tip in the marinara sauce and vegetable stock, stir and bring to a boil. Cook the meatballs in the sauce for 20 minutes, stirring occasionally. Serve with a blob of vegan mozzarella and olives for eyes!