l Transfer the cooked onion and garlic to a food processor, add the black beans, oats, harissa, oregano, vinegar, breadcrumbs and seasoning and blend until everything comes together. Pulse and don’t overblend. Roll the mixture into 16–20 meatballs.

l Heat around 1 tablespoon of olive oil in the same large frying pan over a medium to high heat, add the meatballs and cook for 10–15 minutes, turning every few minutes so all sides are browned.

l Meanwhile, start the tomato sauce by frying the onion and garlic in the olive oil in a large saucepan over a medium heat for 5–10 minutes, or until softened. Add the remaining ingredients, fill the empty tomato tin halfway with water and add to the pan. Bring to the boil, then reduce the heat, simmer for 5–10 minutes and season.

l When the meatballs are ready, add them to the tomato sauce and cook for 5 or so minutes (don’t over-stir to avoid breaking the meatballs).

l You can serve the meatballs with spaghetti or make a meatball sub. Simply add to a large baguette, then scoop over the tomato sauce and a layer of vegan cheese. Toast open under a preheated grill (broiler) until the cheese has melted, then close the sandwich up and enjoy.

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Adapted from Make It Vegan (Hardie Grant)