Put the vegan mince in a large mixing bowl.
Add the Nutritional yeast, oregano, chili flakes (if using), salt and pepper.
In a food processor, blitz the pecans until finely ground. Add to the bowl.
Process together the garlic, mushrooms, puree, olive oil, onion and parsley until a soft pate forms. Add this to the bowl and mix well.
Add the Panko, a little at a time, until you get a mixture that holds into a firm golf-ball shape when formed between your hands.
Roll into balls and chill for about an hour.
Whilst the balls are chilling out in the fridge, make the marinara or puttanesca sauce.
Once chilled, fry meatballs gently in a little rapeseed oil until nicely toasty, turning regularly.
Spoon your Marinara sauce into a baking dish and drop the meatballs on top.
Bake for 10 minutes at 180c, then serve.