• 1/2 brown onion (finely chopped)
• 650g button mushrooms (finely chopped)
• 1 clove garlic (minced)
• 1 tsp rosemary (chopped)
• 1 tbsp fresh thyme (chopped)
• 100g quick oats
• 1 tsp oregano (chopped)
• 1 tsp parsley (chopped)
• 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, leave to sit until it gels together)
• 2 tbsp coconut oil
• 100g vegan breadcrumbs
• 2 tbsp coconut oil
• Pinch salt 

• 1/2 onion
• 2 garlic cloves
• 1 can crushed tomatoes
• 1/4 cup RCY yoghurt
• 2 tsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• salt and pepper to taste

Method

1. Fry the onion in a pan with a little coconut oil until softened. Add the mushrooms and cook until lightly browned. 
2. Add garlic, rosemary and thyme and cook for a minute then transfer mixture to a blender or food processor along with the oats. Blend until minced. 
3. Add in oregano, parsley, 'flax eggs', coconut oil, salt and the breadcrumbs and give it a quick blend, just until the mixture is well combined.
4.  Form the mushroom mixture into balls. Add a little coconut oil to a large fry pan on a medium heat. Fry mushroom 'meat' balls, turning regularly until they are nice and brown on all sides.
5. While the ‘meatballs’ are cooking... in a new saucepan begin the sauce by frying the onion and the garlic on a medium heat. Once softened, add the crushed tomatoes and stir. Simmer for 2 minutes until slightly thickened. Turn to medium/ low heat and add in the coconut yoghurt. Cook until it begins to bubble a little. Bring down the heat and add the curry powder, cumin, coriander, salt and pepper.
6. Once the sauce is made and the ‘meatballs’ have browned, either add together and let simmer. Serve the meatballs on rice, spaghetti or zucchini noodles. 
7. Serve while nice and hot : )