Sift the TVP, discard the dust, set aside.
MAKE THE BROTH:
Add all the ingredients for the broth in a bowl, whisk it together until all is incorporated.
Add the oil to a pan or a skillet, turn on the heat to medium, when the oil is hot, add the grated onions, sauté for a few minutes until lightly golden. Add the dry TVP, stir for about 4 minutes, be careful not to burn it.
Add the umami broth to the skillet, little by little, until all the broth is gone and the TVP has completely absorbed the broth and looks dried out and cooked through, it is very important that you don't see any broth left on the TVP skillet before you turn off the heat.
Drizzle the lemon juice, add fresh parsley. Turn off the heat, reserve.
MAKE THE MEATLESS MEATBALLS:
Add the cooked TVP to a bowl along with the vital wheat gluten flour, a few more drops of lemon or lime, mix and squeeze it between your hands until all is incorporated. There will be some loose TVP flakes, this is not a problem, it will all be incorporated once it is processed later.
Let the dough resting at room temp for 10 to 15 minutes. This step is very important for shaping the balls later.
Add the meatless meatballs dough into a food processor, process them until all is incorporated, the time will vary according to your food processor.
Form the meatless balls, put them in a baking sheet, and bake them for 25 - 30 minutes at 185℃ (390℉). You can also shallow fry them until golden brown on all sides or air fry them.
It makes 20 to 25 meatless balls, depending on how big or small you shape the balls.
MAKE THE TOMATO SAUCE:
Add the extra virgin olive oil to a skillet in medium heat, when the oil is hot, add the whole garlic and the fresh basil leaves, stir for about 40 seconds, then add the peeled tomatoes or the tomato passata.
Add salt and black pepper, let it reduce.
Add the baked meatless meatballs in the sauce, mix the sauce with the meatballs, garnish with fresh parsley and vegan parmesan cheese.
Notes: The amount of vital wheat gluten flour will depend on how moist your cooked TVP is, if your cooked TVP is more to the moist side, it'll require more gluten flour, if your cooked TVP is dryer, it will require less vital wheat gluten flour.