Spaghetti and Vegan Meatballs

In a large skillet, heat oil over medium heat.

Add onion and garlic and cook until tender, about 5 minutes.

Stir in mushrooms and spinach.

Cover and cook until mushrooms are tender and spinach wilts, about 5 minutes.

Meanwhile, in the bowl of a food processor, pulse sunflower seeds until coarsely ground.

Add cooked vegetable mixture, half the beans, basil and oregano.

Pulse until mixture is just coming together.

In a large bowl, combine puréed mixture, remaining beans and rice.

Stir until combined.

Preheat the oven to 350°F.

Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet.

Bake meatballs until crisp on the outside, about 30 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat.

Add pasta and cook until tender, about 9 minutes.

Drain well and return to pot.

Add pasta sauce and toss until combined and heated through. Add meatballs and toss very gently to combine, taking care not to break up meatballs. Serve.