The Meatiest Vegan Meatballs - Gaz Oakley

Ingredients

• Wet
• 2 tbs Vegetable Oil
• 1 Onion, blitzed
• 1 stick Celery, blitzed
• 11 oz/300g Chesnut Mushrooms, blitzed
• 5 cloves Garlic, blitzed
• 1 tbs Dried Oregano
• 1 tbs Dried Basil
• 1 tbs Dried Sage
• 1 tsp fennel seeds
• 1 tbs Dried Rosemary
• 1 tsp Cracked Black Pepper
• 2 tsp Sea Salt
• 1 cup/240ml Red Wine
• 1 cup/240ml Vegetable Stock
• 3 tbs Tomato Puree
• 1 tbs Miso Paste
• 1 cup/200g firm tofu, patted dry & crumbled fine
• Dry
• 3 & 1/4 cups/415g Vital Wheat Gluten
• Broth Roasting Ingredients
• 1 & 1/2 cups/360ml Red Wine
• 1 cup/200g Chopped Tomatoes, from a can
• 1 & 1/2 cups/360ml Vegetable Stock
• 1 Bay Leaf
• 1 tbs Sea Salt
• 2 tsp Black Pepper
• Handful Fresh Thyme
• 1 Sprig of Rosemary
• Tomato Sauce
• 1 White Onion, finely chopped
• 3 Cloves of Garlic, minced
• Handful Fresh Thyme, chopped
• 2 tsp Cracked Black Pepper
• 1 can Chopped Tomatoes
• 1/2 cup Water
• 1 tbs Tomato Puree
• Serve with
• Fresh Basil
• Pasta