VEGAN ALBONDIGAS (MEATBALL) SOUP !
A Mexican CLASSIC!
Who else grew up eating this?
Let me know in comments below ✨ tag a friend and grab full recipe below!
1 yellow onion, diced small
3 cloves garlic, minced
1 tsp + 1 tbsp avocado oil or oil of choice
1 (12 ounce) package beefless ground beef crumbles (I used the light life brand)
2 tbsp fresh mint, chopped
1 tomato, seeds removed…diced small
2 tbsp all purpose flour
1 cup cooked white rice
1 tbsp ground flax + 2 tbsp water
1 tbsp dried oregano
1 tsp salt
1/2 tsp pepper
64 ounces of broth or water + 1 tbsp “better then bouillon”
1 tsp avocado oil
1-2 tomatoes, seeds removed…diced small
1/2 yellow onion
1 cup carrots, chopped
1 cup gold potatoes, chopped
1.Before you begin, prepare all the ingredients above! Chop ingredients and make your rice according to the directions on your rice package.
2.In a small bowl combine 1 tbsp ground flax and 2 tbsp water, mix with a spoon then set aside for 10 minutes.
3.In a pan over medium heat, sauté onions and garlic for 5 minutes. Then add in beefles crumbles. Cook for an additional 4 minutes. Turn off heat then transfer the mixture to a large mixing bowl. To the mixture add chopped mint, diced tomato, all purpose flour, cooked rice, ground flax mixture, dried oregano, salt and pepper. Mix together with a wooden spoon making sure its all well incorporated. Cover the mixture with a lid or cling wrap and place in fridge for 25 minutes.
4.Meanwhile prepare ingredients for soup. Prepare/ chop soup ingredients. To a large pot over medium heat, add 1 tsp oil. Add chopped yellow onion and sauté for 3 minutes. Then add diced tomato and sauté for 2 minutes. Add the broth to the pot followed by the chopped potatoes and carrots. Mix, and bring to a simmer. Cook for 15-20 minutes or until veggies are tender and cooked.
Last two steps are in the comments ! •
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