Vegan Mexican Meatball Soup

• Gluten free

• Meat

  • 1 package Follow your heart vegan egg
  • 1 package Gardein ground beef crumbles

• Produce

  • 2 Carrots, regular size
  • 1 Celery stalks
  • 3 sprigs Cilantro
  • 1 Mexican zucchini, small
  • 6 Mint, leaves
  • 3 Potatoes, (small, cut into quarters, small
  • 1 Tomato, medium
  • 1/4 White or yellow onion

• Pasta & Grains

  • 1/3 cup White rice, raw long grain

• Baking & Spices

  • 1 tbsp Avocado oil
  • 1 tsp Black pepper
  • 2 Caloro yellow peppers
  • 1 Flavorings, Vegan
  • 1 tsp Garlic salt

Found on dorastable.com

Description

Directions

• First you will need to dice the tomato and onion. Make sure they are not large pieces. Youre going to sauté that with the 1 tablespoon of cooking oil in a large cooking pot that you will also be cooking the albondigas in.
• After youre done sautéing the tomato and onion, you will add water. Depending on how large the pot youre using, add water to about 1/2 or 3/4 of the pot will work. Use your best judgement. (Remember you will be adding vegetables later so make sure there is enough water for the soup.) Bring to a boil.
• Once its boiling, add salt, and vegan flavorings. Two of the not chicken and two of the vegetable bouillon cubes. (Depending on if you get the low sodium, you will need to add a lot more salt for flavor and taste until its to your liking). Pepper is optional to add for flavor.
• Next comes the making of the albóndiga. I recommend only Gardein ground beef. As it doesnt crumble as easily. Make sure you defrost it beforehand so it is not frozen.
• Grab a bowl, and add the package of Gardein beef. Then add 1 teaspoon of black pepper, 1 teaspoon of garlic salt, and 1/3 of the white rice. Mix all together and add about 5-6 finely cut mint leaves into the mix. Adding the vegan egg last is easier as it can become messy.
• You will need to make about 2 vegan eggs, and when mixed properly add it to the ground beef mixture. Make sure its eggy enough to form an albóndiga that stays in shape. Mix all together and form the albóndigas (Meatballs).
• One bag of the gardein beef will make about 6 very large albondigas, or even 10 small albondigas. However small or large you shape them, that number can drastically change.
• As soon as the vegan flavorings, salt, and or pepper have been added and mixed in well and its been boiling, add the albondigas.
• Its crucial that once youve added in the albondigas to make sure that when you stir it around youre not making very much contact with the albondigas as you dont want them to fall apart but to keep their shape. Cook for 15 minutes or so.
• Meanwhile chop up carrots, celery, and the calabaza. Do quarter cuts for the potato.
• Add the cut up carrots, celery, calabaza, potato and yellow peppers (do not cut). You can lower this from boiling to medium low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes then add cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Dont forget the warm tortillas! Or even avocado slices!