Chop onion and garlic. Cook on low heat in a little oil with peppers, tomato paste and soya bean paste/miso. Add tomatoes and some water, let simmer for about 20 minutes. Season with salt and pepper.
Fry Anamma vegan balls in a little oil for about 12 minutes on medium heat. Then mix the vegan balls into the tomato sauce and simmer for a few more minutes.
Serve with bulgur, grits, wheatberry or pasta.