In a blender add: chickpeas, soy sauce, tomato paste, 1 clove of garlic and acquafaba (a couple of tbsp). Blend until smooth and creamy.

In a bowl combine the gluten flour with the chickpea mixture, the liquid smoke and all the spices.

Add some aquafaba and water until the dough comes together.

To prepare the filling simply finely chop the garlic cloves with the parsley. Set aside.

Coat your working surface with some plain flour and roll an handful of dough until it is ½ cm thick. Place about 1 teaspoon of garlic and parsley mix and spread it evenly on the disc. Sprinkle some nutritional yeast and close it into a roll.

Do the same with the remaining dough (you should make around 12 rolls).

Individually wrap each roll in foil sheet. Set up the steamer and cook for 20 minutes.

For the sauce: chop the onion and sauté it in a pan with olive oil until tender.

Carefully remove the foil from the braciole, then arrange them at the bottom of the pan (if you'd like to replicate the look of the original ones close the ends of each roll with some cocktail sticks).

Allow them to caramelize both sides then, when they're hot, pour the red wine and let it evaporate.

Add the tomato sauce, the tomato paste and the water, season with salt and pepper and simmer for 20-30 minutes.

Enjoy with a side salad of with some orecchiette pasta as a main dish.