Ingredients
- Can of chickpeas (mashed in a bowl)
- 100g (1 cup) walnuts (crumbs)
- 1 onion (fine dice)
- 1 garlic clove (crushed)
- 1/2 cup (130g) tomato puree
- 1/4 cup nooch
- 2 tbsp soy sauce (1 dark, 1 light)
- 1 tsp hoisin sauce
- 1tsp each garlic powder, onion powder, paprika & salt
- 1/2 tsp each Cumin, ground coriader, dried Oregano
- 3/4 cup (180ml) veg stock
- 1.5 cups vital wheat gluten (vwg)
Method
Mix everything up apart from the stock and vwg. Then add the last 2 ingredients – make balls and steam for 20 minutes.
At this point treat them like raw meatballs, so fry, bake or pop in a sauce.