Vegan Meatballs with BBQ Tomato Sauce – Christine Bailey

Ingredients

• 100g gluten free porridge oats
• 1tbsp flaxseed soaked in 2tbsp water
• ½ red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 sun dried tomatoes
• 1tbsp fresh basil chopped
• 1 x 400g kidney beans drained
• sea salt and black pepper
• Olive oil or coconut oil for frying
• 1tbsp olive oil
• ½ onion chopped
• 1 garlic clove crushed
• ½ tsp Dijon mustard
• 1tsp xylitol
• 125g sundried tomatoes in oil, drained
• 1 can chopped tomatoes
• 4 dates
• 2tbsp apple cider vinegar
• 2tbsp tamari soy sauce
• ½ tsp smoked paprika
• pinch of chilli flakes