Into a small bowl whisk together ground flax seed and water. Let it sit for 10 minutes.

Over medium high heat, add the onion and garlic into a large pan and fry for 1 minute. Add in the mushrooms and fry until mushrooms have softened. Add in the vegan Worcester sauce, dried parsley, oregeno, thyme, red pepper flakes, salt and pepper and continue to cook until most of the moisture has evaporated. Turn off the heat and set aside. Pre-heat oven to 350 F (180 C)

Add the oats and walnuts into a food processor and blend until a course meal forms. Transfer to a large bowl.

Add the cooked mushroom mixture into the food processor and blend until combined. Do not over blend, you should still be able to see bits of mushrooms and onions.

Into the large bowl with oats and walnuts, add in the mushroom mixture, nutritional yeast and flax egg. Use a spoon and mix until combined. If the mixture looks too loose or wet, add in some more oats.

Divide the mixture into 10-12 portions (around 38-42g each), roll them into balls and place on a baking tray. Bake for 20-22 minutes, rotating the tray half way.

Cook pasta according to instructions. Heat marinara sauce over medium heat in a saucepan.

Place meatballs into the marinara sauce and let it lightly simmer for 3-5 minutes while the pasta cooks.

Plate pasta, top with meatballs and top with remaining marinara. Garnish with vegan parmesan, pepper and herbs of choice.