The non-vegan version of this dish is another extremely popular tapas throughout all regions of Spain. This vegan version is incredible and will have your friends and family begging you to make them again. All the flavours of Spain. Delicious!
Continue to Ingredients >
For the balls
100 g ( 4 oz ) vital wheat gluten
100 g ( 4 oz ) mushrooms, chopped
100 g ( 4 oz ) onion, chopped
20 g ( 0.8 0z ) flaked almonds
2 cloves garlic
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon yeast extract
1 tablespoon tamari or soy sauce
2 tablespoons vitalite, or other vegan spread
Ingredients Continued >
For the sauce
2 tablespoons virgin olive oil
2 cloves garlic, minced
1 400 g ( 14 oz ) tin chopped tomatoes
2 teaspoons agave nectar
1/2 teaspoon sea salt
1/2 teaspoon thyme
Handful frozen peas
200 ml ( 7 fl oz ) water
Continue to Method >
Start by making the meatless balls and as these are in the oven you can make the sauce.
Preheat the oven to 150 degrees Celsius ( 300 F ) Gas Mark 2
Put all of the ingredients in a processor and process until the mixture comes together. Place on a board and kneed for a minute and then separate into ping pong size balls.
Line a casserole dish with parchment and place the balls inside and cover with a lid. Place in the oven for 45 minutes. Remove the lid and continue to cook uncovered for a further 10 minutes. These are now ready.
To make the sauce, heat the oil in a saucepan and over a medium heat add the garlic. Fry for 30 seconds and add the tomatoes and water.
Bring to the boil and then turn heat to low, cover, and continue to cook for 25-30 minutes for the sauce to break down.
Take off the heat and mash with a potato masher, add all the other ingredients and the peas. This is now cooked. Leave to one side until the meatless balls have finished cooking.
Allow the balls to rest and cool for 10 minutes after cooking, before adding to the sauce. Reheat the sauce and balls in the pan and serve.
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