Wash the potatoes and scrub them well, then cook them in cold water until tender. Let them cool slightly, peel them, and mash them while still warm. Season with salt, pepper, and nutmeg.
Blanch the peas in boiling salted water for 1 minute.
Slice the onion julienne, heat olive oil in a pan, add the onion, salt, and cook on low heat. Halfway through, add the julienne-cut bell pepper and continue cooking until the onion is translucent.
Add the crumbled soy tempeh, increase the heat, and cook, stirring constantly, until it is nicely browned.
Add cumin, paprika, onion powder, garlic powder, and cook for another minute, stirring constantly.
Deglaze with the wine, lower the heat, and let the alcohol evaporate. Add the soy sauce or tamari and reduce the liquid almost completely. Add the peas and let it cool.
Mix the mashed potatoes with the flours. Pit and chop the olives, then add them to the mashed potatoes. Form the croquettes by taking a portion of the potato mixture and shaping it into a ball.
Make a cavity in the center and fill it with the tempeh and pea mixture. Coat them in breadcrumbs.
Roast the peppers at high temperature with a little oil in the oven. Once they are charred, let them rest for 20 minutes and peel them. Toast the hazelnuts and peel them. In a pan with a little olive oil, brown the hazelnuts and almonds, add half a garlic clove, cook for a few more minutes, and set aside. Blend all the ingredients for the romesco sauce.
