In a large skillet, heat the olive oil over medium high heat and sauté the onions and garlic until the onions start to brown, about 2 minutes.

Add the tomato and cook for about a minute.

Add the beefless ground and stir to incorporate. Then add the chopped parsley and season the mixture with salt, pepper and the nutmeg. (You can also add a dash of cinnamon if you'd like!)

Once the mixture is fragrant, add the broth, stir and then add the flour (all at once). Cook, stirring constantly, until the dough starts coming off the bottom of the pan. Remove from heat and wait for the dough to cool so you can make the croquettes.

Wet your hands with the cold water and shape the croquettes (you can do small balls or mini logs). Immediately pass them through the Panko and transfer to a clean plate. The cold water works as the "glue" for the Panko, since we are not using eggs to keep this recipe vegan. (I sometimes use this technique even in my meat recipes, as it is very efficient and whatever I'm frying gets very crispy!)

In a large pot, heat enough vegetable oil to cover the croquettes. Once the oil is at 375 degrees, add the 3 cloves of garlic (it will add even more flavor to your croquettes) and start frying the croquettes in batches.

Fry the croquettes until golden brown, about 1 minute, and transfer to a plate covered with paper towel to absorb the excess grease. Discard the garlic cloves.

Serve hot with your favorite vegan dip. I like to serve it with sour cream, but then it is not vegan anymore!