Add the flour, sugar, salt, and oil to a bowl.

Mix to combine using a whisk. Gradually add in the water.

Knead by hand until smooth and not very sticky. Add more flour if too wet, or a little more water if too dry. Cover to rest for an hour.

Rehydrate the TVP in vegetable broth, per package instructions.

Sauté onions in a hot pan with olive oil for 5 minutes over medium-high heat. Add the

garlic. Cook for a minute. Turn heat down to medium. Stir in 1 tsp of seven spices.

Add in the TVP. Mix with remaining 1 tsp of seven spice and salt & pepper. Cook for 5 minutes, until lightly browned. Remove into a bowl.

Into the same pan, toast the pine nuts with a little oil, over medium heat. Stir occasionally and watch it carefully to avoid burning.

Return the cooked TVP meat mixture to the pan. Stir with the pine nuts and the parsley. Set aside in a bowl to cool down completely for later.

Sprinkle some flour on a clean flat surface. Remove the dough from the bowl. Cut in half and cover one-half back in the bowl. Roll out the other half into a thin rectangle.

Using a small coffee cup, or any circle lid, press down around the edge of the dough. Twist to cut it off. Remove the mini circle. Cover the rest of the dough under a clean towel. Roll it out further to stretch.

Hold it up in your hand, between the palm and fingers. Add 1 teaspoon of the meatless filling to the centre of the bottom side, leaving space to close it off. Fold over the top side, while pinching the edge of the circle.

Using the thumb of holding hand, carefully lift it off, as you continue to pinch both sides to seal them off. It should look like half a moon (similar to an empanada). Gently push in from the straight side with your thumb, making both ends closer. Place one end over the other. Pinch to seal. Cover under a clean towel while working on the rest.

Into a preheated oven (or air fryer basket), place the dumplings on a sheet pan lined with parchment paper. Bake at 375 F (or 190 C) for 10 to 12 minutes, flipping halfway. See Notes (3)

Whisk together: plant yoghurt, tahini, and water in a saucepan over medium heat. Adding cornstarch last. Continue whisking frequently until it bubbles - adding 1/2 cup of water gradually - for about 10 minutes. Turn heat down to low.

While cooking the sauce, bring a pan to medium-heat with 2 tbsp of oil. Add the garlic and cook for 2 to 3 minutes, until golden. Stir in the finely chopped cilantro for another minute to infuse with flavour. Add this mixture back to the saucepan.

Stir in the salt, pepper, and mint. Whisk in more water to thin down, if needed. Add the cooked dumplings to mix it up and finish off. Bring back to simmer for 5 minutes to thicken. Serve in a bowl with more toasted pine nuts, and a garnish of parsley.