2 cups soy chunks
1 1/2 cut boiling water
1 tbsp vegetable stock powder (or 1/2 bouillon cube)
1 clove garlic minced
1 red onion finely chopped
1/2 tsp cumin powder
1 tsp oregano
1/2 tsp chili powder
1/2 tsp black pepper
2 tbsp soy sauce
3 tbsp spelt flour
2 flax eggs ( check below)
Combine de soy chunks with the hot water and the vegetable stock in a bowl. Let stand for at least 15 minutes. The chunks will get soft and soak up most of the stock.
Chop the onion, mince the garlic and stir in a pan with some olive oil. When translucent, add the soy sauce, cumin, chili, oregano, salt and pepper and stir for another 60 seconds.
Prepare the flax eggs. (check below)
Pre heat oven at 175 °C (345°F)
Place the soy chunks ( without the rest of the stock!), onion mixture, speltflour and the flax eggs in food processor. Process until mixture just begins to hold together.
Mold into meatballs, they get sticky but that is normal. You can always mold the balls and roll them in a bit of flour afterwards. Pour some olive oil at the bottom and add the. meatballs. Bake them brown in about 20 minutes, just make sure you turn them around a few times.
2 tbsp ground flaxseed
5 tbsp water
Process together in a small blender and let sit for about 5 minutes, until thickened.
1 large can tomato puree or paste
1/2 tbsp garlic powder
Cut tomatoes in cubes but get rid of the seeds. In a saucepan, heat olive oil over medium heat, add tomato cubes and stir well until they start falling apart. Add garlic and tomato paste, when warm add the meatballs and some basil at taste.
The meatballs are best eaten with a nice sauce.
Serve with pasta or mashed potatoes and don’t forget to use the delicious vegan parmesan.