Rehydrate the TVP. Add the TVP chunks to a large bowl and cover with hot water. Allow it to rehydrate for about 20 minutes or until soft.

Drain it well. Next, drain the chunks using a colander and rinse them under cold water 2-3 times. Use your hands to squeeze them as much as possible to remove the water they have absorbed. Line a cutting board with a few sheets of kitchen paper towels. Transfer the chunks to the kitchen paper towels, then top with a few more sheets. Press to remove as much water as possible. Set the TVP chunks aside.

Process the beans into a paste. Add the cooked white beans, oil, soy sauce, water, nutritional yeast, sugar, onion powder, garlic, parsley, dried thyme, nutmeg, ground white pepper, and allspice. Process for 10-15 seconds or until it forms a paste. You may have to use a spoon to scrape down the sides.

Add the TVP. Add the rehydrated TVP chunks and process for another 4-5 seconds, or until it resembles ground meat. Transfer the mixture to a mixing bowl.

Combine with the gluten. Add the vital wheat gluten and mix until well combined. It should form a thick paste.

Shape into balls. Using a cookie scoop, scoop about 1.5 tablespoons of the mixture and shape it into a ball using your hands. Transfer to the steamer and repeat with the remaining mixture. Note: I ended up with 9 large meatballs; feel free to make them smaller if you prefer.

Steam. Bring about 2 cups of water to a boil in a saucepan that can fit under a bamboo basket steamer. Once boiling, place the steamer on top of the pot and steam the meatballs for 25-30 minutes. Let them cool for at least 30 minutes. At first, they will appear very soft but will firm up a bit as they cool.

Pan-fry the meatballs. Heat about 2 tablespoons of oil in a large non-stick skillet. Once hot, add the meatballs and pan-fry for 6-8 minutes, stirring occasionally, until evenly golden brown. Transfer the meatballs to a plate and wipe the skillet clean with a kitchen paper towel.

Make a roux. Melt the butter over medium heat in the skillet you just cleaned. Once melted, add the flour and stir until fully combined, with no lumps remaining.

Add the remaining ingredients. Pour in the vegetable broth, plant-based cream, vegan Worcestershire sauce, soy sauce, mustard, ground white pepper, and dark soy sauce (if using, for color). Use a whisk to mix everything together.

Cook until thickened. Heat over medium heat for 5-7 minutes, whisking regularly, until the sauce thickens.

Add the meatballs. Carefully add the vegan meatballs to the sauce and toss to coat.

Cook and serve! Cook the meatballs in the sauce for 2-3 minutes, garnish with chopped parsley, and serve!

You can store the meatballs in the gravy in the refrigerator for up to 3 days.

If you want to make your own plant-based cream: Drain the soaked cashews and blend them with the water until smooth.