Add drained kidney beans to a bowl and mash until broken down. Add roasted mushrooms, panko breadcrumbs, cooked brown rice, chopped walnuts, chopped spinach, sundered tomatoes, tomato paste, garlic puree, tamari and lemon juice to the bowl. Fold in until fully incorporated.

Pre-heat your oven to 180˚C. While it heats, roll your polpette into balls. Place on lined or non-stick baking tray and roast for 14 mins in 180˚C oven.

Add oil to a pan followed by diced onions, and cook until transparent. Add tomato paste and Italian herbs, and cook for 15 mins, stirring often. Add chopped tomatoes, water, salt and basil leaves to the pan. Cook for 20-25 minutes, until it reduces and thickens. 

Pre-heat oven to 180˚C. Add the chopped courgette, aubergine, red pepper and red onion to a lined baking tray. Coat with olive oil and salt. Roast for 15-20 minutes, until crisp around the edges. 

Add 200g orzo pasta to boiling water and cook for 9-11 mins (according to instructions on package). 

Fold your roasted vegetables and orzo pasta into your tomato sauce. Serve orzo topped with your roasted polpette.