Stir the flaxseed with 2 tbsp water and let it swell for 10 minutes.

Roughly chop the tempeh and briefly fry it in a little oil until golden brown.

Finely dice the onion and garlic and sauté with the chili flakes for 3-4 minutes.

Add the tomato paste, paprika powder, oregano and thyme to the pan and roast briefly.

Roughly chop the tempeh and chickpeas in a food processor.

Add the onion mixture, flaxseed mixture, soy sauce, nutritional yeast and salt, then pulse briefly until a formable, grainy mass forms.

Fold in 30g breadcrumbs, adding more if the mixture is too wet.

Shape into 18 balls and bake at 180°C top/bottom heat for 20-25 minutes, carefully turning halfway through.

For the sauce, finely dice the onion and garlic and sauté in a little oil with the chili flakes for 3-4 minutes.

Stir in the tomato paste and roast for 1-2 minutes.

Deglaze with the soy sauce and maple syrup, then add the chopped tomatoes, vegetable broth, oregano and thyme.

Add the spaghetti, pressing it into the liquid.

Bring to the boil, then cover and simmer gently until the pasta is done.

Stir in the balsamic vinegar at the end.

Place the balls on top of the pasta and warm briefly.