Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Spread the walnuts onto the baking sheet in an even layer and bake about 5-7 minutes until toasted. Allow to cool before proceeding. 

Combine toasted walnuts & all other Meatless Meatball ingredients (except for olive oil) in a food processor.

Pulse the mixture in the food processor until it is combined and slightly chunk, but the mixture should stick together when pressed together. 

Roll 28-30, 2-tablespoon balls of Meatless Meat mixture and place onto a plate. 

In a large pan, on the stovetop, heat the olive oil over medium heat. 

Place all of the meatballs into the pan, not to overlap, and cook on a medium-low heat for 3-5 minutes until one side is crisp and golden brown. 

Use a spoon to carefully flip over each meatball. Cook for another 3-5 minutes. 

Remove meatballs from the pan and allow to cool on a plate or open area, before serving with sauce or storing in a container. 

In a blender or food processor, add the garlic, onion, roasted red peppers (& liquid) and non-dairy milk. Blend until smooth. *If you don’t have the roasted red pepper liquid, add another ½ cup of your non-dairy milk. 

Transfer the blended pepper mixture to a shallow pan (I reused the same pan from frying the meatballs), and bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes, stirring every 5 minutes. It’s important to keep on cooking this sauce, so that the onions & garlic won’t be bitter. 

Mix in the coconut milk, parsley, cumin, balsamic vinegar & lemon juice. Allow to cook on a medium-low flame for 5 minutes, then turn off the heat. 

Serve up the pasta with a generous amount of the Red Pepper Sauce & a few Meatless Meatballs!