Stuffed vegan Mediterranean meatballs in tomato sauce

Ingredients for 2 servings:

• 75 g soy granules
• 30 g seitan powder
• 1 tbsp chickpea flour
• 2 tbsp water
• 1 tbsp breadcrumbs, or amount as needed
• 1 garlic clove(s), squeezed
• 3 tbsp tomato ketchup
• 1 tbsp soy sauce
• 1 tbsp oil
• 1 tbsp tomato paste
• ½ spring onion, chopped
• n. B. spice mix (kofte spice)
• smoked salt
• 100 g feta-style cheese substitute
• 2 small onions, chopped
• 3 garlic cloves, sliced
• 1 tsp thyme
• 2 bay leaves
• 1 tsp sugar
• 1 can tomatoes, peeled
• 1 ½ tsp stock powder
• e.g. chili powder
• salt and pepper
• Olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

To make the meatballs, mix the chickpea flour with 2 tablespoons of water, stir in the tomato ketchup, 1 tablespoon of oil, soy sauce, garlic, and tomato paste. Add the soy granules and seitan powder, along with the spices and spring onions. Knead and add enough breadcrumbs to make the dough elastic but not too dry. Let it rest for about 10-30 minutes. Then divide into 8 pieces, flatten, place a cube of cheese on each, wrap around the pieces, and shape each into a ball. Fry the meatballs in olive oil until crispy on all sides and set aside. Sauté the diced onion and sliced ​​garlic in the frying fat. Add the sugar, thyme, and bay leaves, and braise briefly. Then add the peeled tomatoes with a little water (depending on the desired consistency), chili powder, stock powder, and pepper. Simmer on low heat for 20 minutes. Adjust seasoning if necessary. Then add the meatballs and gently cook in the sauce, covered, for another 10 minutes. Serve with baguette or rice.