For the meatballs:
Soak the textured soy protein in twice as much water for about 20 minutes to hydrate.

Once hydrated, rinse well until the water runs clear.

Drain and squeeze the soy protein very well, then blend or process the textured soy protein, 1 tablespoon of whole wheat flour, and the whole wheat breadcrumbs in a blender or food processor.

Once you have a moist, uniform mixture, add the diced onion, parsley, and the cup of cooked rice.

Season with salt and pepper, then knead the mixture by hand until you can form firm balls.

Shape the mixture into meatballs and set aside.

Heat oil in a skillet over medium heat and fry the meatballs.

Drain the meatballs on paper towels and set aside.

For the sauce:
Blend the cooked tomatoes, chipotle pepper, and cooked red bell pepper until smooth.

Sauté the chopped garlic and chopped onion in a pan.

Pour in the tomato sauce, bring to a boil, and season.

Add the meatballs, let them cook for a few minutes, remove from heat, and serve.