Over medium heat, add olive oil to a pot, when hot add the onions and stir until golden, then add the bay leaf and garlic. Add the tomatoes, salt, black pepper, and nutmeg and stir to combine.
Lower the heat, cover the pot and allow it to cook until the tomatoes have broken down, stirring occasionally. Add a splash of water to help cook the tomatoes if necessary.
Add the meatless meatballs, the water or broth, the carrots, the peas, and the potatoes, mix to combine, cover and allow it to cook until the vegetables are tender.
Mix the cornstarch, the parsley, and the almond flour in a small bowl, combine the ingredients and sprinkle over the stew, mix well and cook it for 3 minutes more.
Add more water if needed, the sauce is supposed to be a bit thinner.
Turn off the heat and serve it over a bed of white rice or noodles and enjoy!