Start by cooking the rice following the packet instructions. In a medium pan, heat the olive oil and cook the onion, thyme, three tablespoons of tamari soy and the mustard. Cook for five minutes until the onion is nice and tender. Once cooked, take off the heat and set aside.
In a food processor, add the onion mix along with black beans and pulse. Don’t overmix but blend until you have a sticky consistency.
Empty into a bowl and add the oat bran, cooked rice and remaining three tablespoons of tamari or soy and give it a good mix. Line a baking tray (baking sheet) with greaseproof paper (wax paper) and with a small or big ice-cream scoop, scoop out balls of mixture and gently roll until you have a round shape. Place them on to the paper until you are ready to cook them.
Heat the oil in a medium pan and cook the balls until they have a lovely crispy outside but are still nice and soft on the inside (five–10 minutes on each side should be enough).

Heat the oil in a medium pan and add all the chopped veggies. Flavour with a pinch of salt and fry until nice and soft, about 10 minutes. Add the chopped tomatoes or tomato sauce to the pan, cover with a lid and simmer for 20 minutes. Meanwhile, cook the pasta following the packet instructions.
Once the sauce has reduced and thickened, gently stir in a handful of basil. Drain the pasta, add it to the sauce and give it another gentle stir. At this stage you can add the non-meatballz and warm through.
Serve straight from the pan sprinkled with nut parmesan and a handful of basil.

Vegan pasta recipe: this ‘meatballs’ and spaghetti dinner supports gut health