Cook the spaghetti in accordance with the directions on the package.
Rinse and drain the kidney-beans. Set them in a medium-bowl and mix them well with a fork or a potato masher.
In a medium-pan, heat some oil and saute the onions for a few minutes. Add the minced garlic and cook for one more minute.
Place the sunflower-seeds in a food-processor and pulse till a nice meal is accomplished.
Add the sauteed garlic and onion into the mashed-beans along with the spices, soy-sauce, tomato-paste, ground sunflower-seeds, along with the oats. Season with pepper and salt.
Use your hands to thoroughly combine everything. Subsequently form about 12-14 vegan-meatballs.
Preheat the oven to 350°F . Bake the vegan meatballs for approximately 15minutes. Gently flip them halfway through the baking-time.
Or you might also pan-fry them in a skillet, heat some olive-oil on moderate heat and lightly roast the bean balls for approximately 4minutes till they are gold.
You will attain the best results using a cast iron pan. But, I would advise the baking-version. Not only is oil-free, meatballs become more firmer and crispier.
Create the marinara sauce: In a medium-pan, heat the olive-oil on moderate heat. Saute the onions about 3minutes, then add the garlic along with the carrot. Cook for another 2-3minutes. Stir in the tomato-paste and then cook for two minutes.
Then deglaze with red-wine & allow to evaporate. Add diced tomatoes and simmer for approximately ten minutes. Season with oregano, salt, and pepper. Before serving add a few fresh-basil leaves.
Create the cashew Parmesan: Place the cashews, nutritional-yeast, garlic-powder and salt in a food-processor & pulse till a good meal is accomplished.
Serve the spaghetti with all the marinara & vegan-meatballs and sprinkle with Parmesan and fresh-basil leaves.