Spaghetti and 'meat' balls - Janella Purcell

Ingredients

• 1 × 400 g (14 oz) packet spelt spaghetti
• ½ cup each chopped flat-leaf parsley and basil leaves
• 1 × 300 g (10½ oz) block tempeh
• 1 tbsp olive oil
• 1 white or brown onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, chopped
• 1 carrot, grated
• 1 zucchini, grated
• 1 cup finely chopped mixed herbs (such as oregano, basil, flat-leaf parsley or chives)
• 2 tsp chia seeds
• 2 tsp brown rice flour
• unrefined salt and cracked black pepper
• 1−2 tbsp olive oil, depending on your preference
• 1 medium brown onion, diced
• 1 garlic clove, crushed
• 2 × 400 g (14 oz) BPA-free tins diced tomatoes
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp each unrefined salt and cracked black pepper