Ingredients
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Preparation
Stir the flaxseed and water together and let sit for 15 min.
Finely chop the tempeh in a food processor and transfer it to a bowl.
Combine the tempeh, nutritional yeast and all the spices. Add the soy sauce and the water-flaxseed mixture.
Mix with your hands until you get a sticky but firm mixture.
Roll into meatballs about the size of a toonie.
In a non-stick skillet, brown the meatballs in the vegetable oil over medium-low heat for 6 to 8 minutes.
Turn the meatballs every two minutes so they brown well on all sides.
Remove the meatballs and sauté the chopped onion in a little oil until caramelized.
Toast the flour in the oven at 350°F until it takes on colour. Whisk the toasted flour with the vegetable broth (it must be at room temperature, not hot), then pour over the caramelized onion. Add the rest of the gravy ingredients.
Keep cooking, whisking constantly, until it comes to a boil. Cook for 2 to 3 minutes. Once the gravy has thickened nicely, lower the heat to medium-low and simmer for 5 minutes. Add the meatballs, coat them well and serve.
