Vegan canederli

For 4 people
50 g of stale bread crumbled
1 glass of vegetable milk
1 tablespoon of extra virgin olive oil
sea salt to taste.
a lack of fresh basil, cleaned and chopped
a few pinches ground black pepper id
1 clove garlic, minced
2 tablespoons nutritional yeast flakes
4 teaspoons gluten flour
700-800 ml hot vegetable stock

Put the bread in a bowl, cover with milk and set aside until the bread will not be well-springs (if necessary add more milk).
Preheat oven to 180° c.
Mix the bread with your hands so that the mixture is fairly uniform.
Add the oil, salt, parsley, pepper, garlic, liveito feed, gluten and mix well with a fork.
Form into balls of the size you want and arrange them on a baking sheet lightly coated.
Bake for about 10-15 minutes.
Bring to a slight boil the broth and plunge the balls as soon as you take out of the oven.
Cook for a few minutes and serve warm.