Preheat oven to 375°F.
If using TVP, soak in hot water for 20 minutes. No soaking is required for the crumbles.
Soak bread crumbs in dairy-free milk until they have absorbed the milk. Then, add soaked bread crumbs, onion, mint, cilantro, oregano, salt, pepper, and bouillon to the beef crumbles or TVP.
Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
Form each ball with 2 tablespoons of the mixture and place on a greased baking sheet.
Bake for 30 minutes or until the meatballs start to get crispy; remove from oven.
To make the salsa, blend all ingredients and pour into a large frying pan. Simmer for 10 minutes, uncovered.
Add meatballs to salsa and cook together, simmering for 20 minutes, covered.