Add the onions to a skillet with some olive oil, and on medium heat, let them become golden.
Add the carrots and the zucchini, then add salt to make them sweat and release water so they brown faster
Sauté until you see no more liquid in the skillet and the vegetables start to become golden.
Add the shredded bread to a bowl, add the plant-based milk, mash it, wait for 5 to 10 minutes so the bread soaks up the milk.
Add the Italian herbs, garlic powder, salt and pepper, and the nutritional yeast
Add the flour, the unsweetened vegan yogurt, the lemon juice, and the baking soda
Add the zucchini carrots and onions and mix everything until well incorporated.
Cover with a shower cap, let rest in the fridge for 10 minutes so the flour sets in.
Put some water in a pot, then add veggie bullion, and bring it to a boil.
Uncover the bowl, make the balls, and simmer them until they float, then remove them and place them in a cooling rack.
If you wanna freeze them, now is the time.
In a skillet in medium heat, add the vegan butter, the garlic cloves, and the fresh thyme and add the zucchini carrot balls, sauté them until golden brown.
Serve it with any sauce of your choice.
Finely dice the gherkin and capers. Add to a small bowl with the remaining ingredients and mix together.
Season to taste.