• prep: 0 hr
• cook: 0 hr
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servings:

Makes about 9 bombas

• 800 grams (28 oz) potatoes
• 1 1/2 teaspoons salt, divided
• Pepper, to taste
• 1 tablespoon olive oil
• Half a small onion, diced
• 2 cloves of garlic, minced
• 200 grams (7 oz) meaty mushroom of choice (oyster, shiitake, Portobello, etc), finely chopped
• Half a red pepper, finely diced
• 1 small hot pepper, finely chopped (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon smoky paprika
• 1 teaspoon flour
• 2 tablespoons white wine (optional)
• 1/4 cup and 2 tablespoons crushed tomatoes
• 2 cups breadcrumbs (I used panko but any kind will work)
• 1 cup soy or other plant milk
• Oil for frying
• 3 tablespoons aquafaba (the liquid from a can of chickpeas)
• 1 clove of garlic, roughly chopped
• 1/2 cup oil (I like to use half olive oil and half sunflower oil, you can use the oil you prefer)
• 2 tablespoons ketchup
• 1/4 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• Tabasco, to taste

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