Albondigas | Vegan Mexican meatball soup | Vegan Mexican Food Recipes


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
🛍🛒Many of the items used in the video are on our Amazon Store Front. Link Below
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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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.





  1. Hi! I love all your recipes. I don’t eat meat but my husband does, so I appreciate your flavorful vegan/vegetarian versions on Mexican dishes. I’ve seen it used in other recipes but is the oatmeal your “egg”? I ran out of soy curls 🤦🏻‍♀️ I only have impossible burger “meat”. And I don’t want to use a flax egg with it.

  2. I just made this and the flavors are incredible. I opted to put the meatballs in the pot of soup and realized they we're not going to hold up. I took them out and put them on the side. I will probably add Aquafaba or flax egg next time to see if they hold up better. But hands down this dish is amazing!

  3. I’m a big fan but never read your bio below. I love you even more now that I know your kids are Korean/Mexican American. I’m also vegan and really appreciate meatless Mondays. I’m making the vegan birria recipe next week when my chiles come in. ✌🏼✌🏼✌🏼✌🏼

  4. I love you! You two make me laugh 😆 so much!!! I've started sharing your videos with mom. She's elderly & has dementia. She can be pretty judgey but NEVER complains or criticizes your recipes or techniques! She's ALWAYS entertained! Thank you for being a blessing to mi madré and me! You guys are in our prayers #always


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