How to make The BEST Mexican Vegan Albondigas Recipe (Meatball Soup)

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*affiliate link- I earn commissions from my sponsored links. Thank you for your support ❤️ For more delicious recipes, visit our website https://www.viewsontheroad.com Hello & welcome to the Views Kitchen, Today we will be showing you how to prepare plant-based albondigas 🍲 This Mexican soup classic is a staple in many homes and for that reason; I’ve worked and balanced flavors in such a way that you and your loved ones won’t miss a thing. From the way the albondigas are formed into a tender juicy ball of bursting flavor, to the savory light broth, the perfect texture of the vegetables, amigos this will become one of your plant-based favorite and go-to recipes. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you 💕 Stephanie and, Cloud
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Ingredients & Tips
1 Liter water (4 1/2 cups water) + enough water to cover soy crumbles & oats
3 Tbs oil to sauté + extra for frying albondigas
4 Oz. soy crumbles/ soy curls
1/2 cup oats
2 Roma tomatoes
2 potatoes
2 green onions
1 zucchini
1 medium Carrot
1 medium onion
3 garlic cloves
1 Anaheim pepper
1/2 cup flour (enough to coat albondigas)
1/4 cup chopped cilantro
1/4 cup tomato sauce
1 1/2 Tbsp Knorr vegetable bouillon (for albondigas)
3 Tbsp Knorr Vegetable bouillon (for broth)
1/2 Tbsp Mexican oregano
1/2 Tbsp cumin
1/2 Tbsp black pepper
1/2 Tbsp garlic powder
1/2 tsp salt (to sprinkle sofrito)
-If you will be using salt instead of vegetable bouillon for broth -Start with 1 Tbsp and adjust after you have reached a boil
-Salt instead of vegetable bouillon for albondigas 1 tsp salt (Himalayan)
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