In a bowl, break the stale bread into chunks, then soak it in the plant milk till fully absorbed.
In a food processor, put fresh thyme, sun-dried tomatoes, chickpea flour, nutritional yeast and garlic. Blend for 1 min until granulated.
Add the soaked pieces of bread to the food processor, blend for another 30 sec until you have a thick dough consistency.
Add oil to a non-stick pan and start shaping the meatballs with your hands into the pan. Cook on medium heat while turning them till light brown.
In the same pan, add passata to the meat balls and let simmer for 15 mins on low heat.
Spaghetti
In a pot, bring water to boil and add coarse sea salt.
Add spaghetti to the boiling water and let cook 1 minute less than indicated on the package.
Drain spaghetti and, while draining, save 1 cup of pasta water for the tomato sauce.
Mix spaghetti in the tomato-meatball sauce, add pasta water until you are happy with the consistency of the sauce. Let the pasta and the passata mingle for about one minute on medium heat while stirring.
Serve on a plate and drizzle with homemade vegan parmesan and fresh basil leaves. Enjoy!