Oven-Baked Savory Vegan Meatballs

Add the walnuts to a food processor and pulse into fine crumbs. Tip the crumbs into a large mixing bowl.

To the processor, add the drained chickpeas, chopped onion, crushed garlic, nutritional yeast, soy sauce, tomato paste, hoisin, garlic powder, onion powder, salt, cumin, ground coriander, dried oregano, smoked paprika, liquid smoke and vegetable stock. Process until mostly smooth.

Scrape the blended mixture into the bowl with the walnut crumbs and stir until evenly combined.

Sprinkle in the vital wheat gluten and mix just until a thick dough forms. Do not overwork, or the meatballs can become tough.

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment.

Scoop heaped tablespoon portions and roll into balls; you should get about 30 meatballs of roughly the same size.

Arrange on the baking sheet. Brush lightly with olive oil (optional). Bake for 15 minutes, flip each meatball, then bake for another 15 minutes until browned and lightly crisp.

Let rest 5 minutes before serving. Enjoy as-is or simmer gently in your favorite sauce.