Recipe for 96 pieces (e.g. 24 servings) as tapas/appetizer

1,000 g vegan&moi
2,000 g water (cold)
120 g roasted pine nuts, chopped
6 cloves of garlic, pressed
Tomato sauce (strong, moderately spicy)
chopped parsley for topping

Mix the pine nuts and garlic with the vegan&moi mix. Add water to the mixture and stir well until the powder is completely dissolved. Allow to swell for at least 15 minutes. Form small balls (about the size of a walnut). Heat the tomato sauce. Fry balls in vegetable fat on all sides until they have a nice color. Then put the balls into the tomato sauce and let them soak for a while. Garnish the albondigas with parsley. Serve them e.g. with potato chips and olives.