Place the quinoa or brown rice in a pot with 2 cups (500 ml) cold water. Bring to the boil and cook for 10 minutes, then drain and set aside. The grains should be al dente, not fully cooked.
Place the soya mince granules, oats, nutritional yeast (‘nooch’), Marmite, Worcestershire sauce, mustard and smoked paprika in a large bowl. Add the hot stock and stir to combine. Cover with a plate or cling film and set aside for 20 minutes to allow the soya mince and oats to rehydrate and soak up the flavours.
When the soya mixture is ready, sieve in the flour (to prevent lumps), then add the onion, garlic, dry herbs, quinoa or rice, 2 Tbsp oil, and salt and pepper to taste. Using damp hands, mix until everything is well combined. Place in the fridge for at least 1 hour, or up to 24 hours, to firm up.
When the mixture is cool, scoop tablespoon-size portions and use wet hands to shape them into balls (roughly the size of a golf ball).
Heat 1 Tbsp olive oil in a nonstick pan and brown the meatballs in batches. Return all the meatballs to the pan and add the Marinara Sauce and fresh herbs. Bring the sauce to the boil then lower the heat, cover the pan and simmer for 15 minutes, until the meatballs are cooked through. (If necessary, add small amounts of water to the pan, to prevent sticking.) Serve with spaghetti or your choice of pasta.
