Preheat your oven to 180°C. Place the mixed nuts and seeds into a food processor and process until finely ground but not to the point that you have flour - you still want a few chunkier pieces for texture. Transfer the ground nuts and seeds to a large mixing bowl.
300 g mixed nuts, 50 g mixed seeds
Add the onions, carrots, green pepper, garlic and parsley to the processor. Pulse until finely chopped. Heat 1 tablespoon oil in a large frying pan and add the chopped vegetables. Sauté for about 5 minutes or until softened. Add to the mixing bowl.
2 medium onions, 2 carrots, 1 green pepper, 1 cloves bulb roasted garlic, 30 g bunch parsley
Place the mushrooms into the food processor and pulse until finely chopped but not a paste! Heat the remaining tablespoon of oil in the frying pan and add the mushrooms. Sauté until most of the water has evaporated from the pan. Add to the mixing bowl.
250 g mushrooms, 2 tablespoons oil of your choice - rapeseed
Add the sun-dried tomatoes and soaked porcini (if using) to the processor and blitz to a paste. Add this to the bowl along with the chia gel, herbs and spices, flour and salt. Mix well.
100 g sun-dried tomatoes, in small handful of dried porcini mushrooms, 50 g chia seeds, 3 sprigs rosemary, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon freshly ground nutmeg, ¼ teaspoon celery salt, 150 g flour, 2 teaspoons sea salt
Form into golf ball sized meatballs and place on two parchment-lined baking trays. You should get around 34 meatballs. Bake for 30 minutes or until firm and golden. Serve with spiralized veggies and creamy sun-dried tomato sauce.
For the sauce
Place all ingredients in a powerful blender and blitz until smooth. Taste to check seasoning.
120 ml water, 3 tablespoons cashew butter, 1 clove garlic, 3-4 in sun-dried tomatoes, 1 tablespoon lemon juice, ¼ teaspoon sea salt, black pepper