Combine the ground flaxseed with 2 1/2 tablespoons of water. Stir and leave for 5–10 minutes until slightly thickened.

Add the vegan mince to a large mixing bowl. Add the grated onion, garlic, breadcrumbs, parsley, tomato paste, cumin, paprika, thyme, black pepper, salt, olive oil, and flax mixture. Mix thoroughly. If the mixture feels too wet, add another tablespoon or two of breadcrumbs.

Form the mixture into small oval köfte, roughly the size of a walnut. You should have approximately 14–18 pieces. Rest for about 10 minutes.

Heat a small amount of olive oil in a large frying pan over medium heat. Cook the köfte in batches for about 2–3 minutes per side until lightly browned. Transfer to a plate.

Preheat the oven to 200°C. Place the potatoes, carrots, and peppers in a large baking dish. Drizzle lightly with olive oil and toss to coat. Bake for about 15 minutes.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the tomato paste and cook for about 1 minute. Add the chopped tomatoes, vegetable broth, paprika, thyme, salt, and black pepper. Simmer for about 5 minutes.

Remove the baking dish from the oven. Nestle the browned vegan köfte among the vegetables and pour the tomato sauce over everything. Bake uncovered for about 20 minutes. Add the frozen peas during the final 8–10 minutes. The dish is ready when the potatoes and carrots are tender and the sauce has thickened slightly.