Simmering broth

• 8 cups water 2 L, or vegetable broth
• 1 tbsp vegetable broth paste 15 mL, omit if using broth
• 2 onion peeled and quartered
• 3 carrot cut into 2 inch chunks
• 3 celery ribs cut into 2 inch chunks
• 1/4 cup tamari 60 mL
• 1 tsp sage ground, 5 mL
• 1 tsp black peppercorns whole, 5 mL

Meatballs

• 2/3 cup textured vegetable protein texturized vegetable protein, TVP
• 2 small about 1 cup Ontario Empire apples (or your favourite local tart cooking apple)
• 1 tbsp tamari 15 mL
• 1 tsp marmite 5 mL (if you don't have this, you could also use dark miso)
• 1 tbsp vegetable broth paste 15 mL, or vegetable broth powder + 2 tsp water
• 2 tbsp vegetable oil 30 mL
• 1 tsp sage ground, 5 mL
• 1 tsp garlic powder 5 mL
• 1 1/2 cups vital wheat gluten 210 g, gluten flour

BBQ Sauce

• 2 onion finely diced, medium
• 2 tbsp vegetable oil 30 mL
• 4 cloves garlic minced
• 1 tsp garlic powder 5 mL
• 1 tsp onion powder 5 mL
• 1/2 tsp chili flakes
• 1 tsp sage 5 mL
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 apple about 1 cup diced apples, Ontario Empire variety
• 2 cups broth 500 mL, simmering (after meatballs cooked in it