Tempeh meatballs in tomato sauce with balsamic vinegar

Ingredients

• 2 tbsp olive oil
• 100g/3½oz onion, chopped
• 200g/7oz mushrooms, roughly chopped
• 300g/10½oz tempeh, grated
• 3 tbsp tamari
• 2 tbsp tomato purée
• 4 garlic cloves, grated
• 50g/1¾oz jumbo rolled oats
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 400g/14oz tomatoes, roughly chopped
• 3 tbsp balsamic vinegar
• 1 tbsp tomato purée
• salt and freshly ground black pepper
• 25g/1oz fresh flatleaf parsley, finely chopped, to garnish

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