• Add crushed soy curls and vegetable broth to a medium bowl, mix and set aside while you prep the other ingredients. (If baking preheat oven to 375°F now.)
• Roughly dice the onion, celery and garlic. Add them to a small non-stick skillet over medium heat with a light sprinkle of salt for about 10 minutes until soft. Stir occasionally and add small splashes of water or broth to prevent sticking as needed.
• Add in Italian seasonings, fennel seeds and red pepper flakes, if using. Cook for 30 seconds more and then remove from heat.
• In food processor, add the rolled oats and pulse until finely chopped. Add soaked soy curls (and any remaining broth), sautéed vegetables and remaining ingredients to the oats.
• Blend on high in the food processor until fully combined (about 2 minutes), stopping to press down sides as needed. Note: The mix will be sticky and will still have texture to it when finished. It should not be perfectly smooth.
• The mixture will be sticky, use damp hands to gently form into balls, about 2 inches in size, place directly on baking sheet or into air fryer. (Using a cookie scoop is a nice short cut that will speed up this process if you have one!)

Air Fryer Directions

• Air fry at 390°F for 12-14 minutes, until golden brown and crisp on the outside. (Place in a single layer, you may need to cook in two batches depending on your air fryer.)

Oven Directions

• Place balls on parchment or silpat lined baking sheet. Bake for 30-35 mins flipping halfway through. Balls should be nicely browned when done.