Miso-Chili “Meatballs”

Preheat the oven to 400°F. In a food processor grind the rolled oats until they are coarse and transfer to a large bowl. Add the garlic to the food processor and pulse until broken up. Then, add the mushrooms and pulse until finely chopped, about 15 pulses. Transfer the mushroom mixture to the large bowl with the oats.

Add the walnuts and hemp seeds to the food processor and grind to a thick paste. Transfer the ground nuts to the large bowl with the mushroom mix. Add the red miso paste, chili powder, and a pinch of salt and pepper; stir to combine. Form the mixture into 8 balls. Add 2 tsp vegetable oil to a baking sheet. Carefully roll the “meatballs” in the oil to coat. Bake until browned, about 18 to 20 minutes.

Peel and mince the ginger. Thinly slice the scallions keeping the whites and greens separate.

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the ginger, scallion whites, and a pinch of salt and cook until softened, about 3 to 4 minutes. Add the tamari, scraping up any browned bits on the bottom of the skillet, then add the crushed tomatoes and ¼ cup water. Reduce heat to medium and simmer the tomato sauce until you’re ready to serve.

Trim the zucchini and slice into thin planks lengthwise, about ¼ inch thick. Stack and cut into thin strips to make zucchini noodles.

Add the zucchini noodles to the simmering tomato sauce and toss. Cook until the zucchini noodles are tender, about 4 to 5 minutes. Taste and adjust seasoning with salt. Divide the zucchini noodles and tomato sauce between large bowls and top with the miso-chili meatballs. Drizzle with sesame oil and sprinkle with scallion greens.