Henry Firth and Ian Theasby served up tasty vegan meatballs (pastaball marinara) with black beans and sundried tomatoes on Living on The Veg.

The ingredients for the pastaballs are: 250g wholewheat pasta shapes, such as penne, 1x 400g tin black beans, 50g sun-dried tomatoes in oil, 1 tbsp chilli powder, 50ml BBQ sauce, Olive oil, 1 large onion, 2 garlic cloves, Salt and black pepper.

For the marinara sauce: 1 large onion, 3 garlic cloves, Olive oil, 260ml red wine, 1 ½ tbsp dried oregano, 1 bay leaf, 75g tomato puree, 75ml water, 900g tomatoes, 15g fresh basil leaves, ½ tsp sugar, Salt and black pepper to taste.

To garnish: A few small fresh basil leaves.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.