Vegan Traditional Albondigas (Mexican Meatballs)

Savor the comforting flavors of Mexico with this Vegan Traditional Albondigas (Mexican Meatballs) recipe, a plant-based twist on a beloved classic. These hearty, protein-packed lentil and oat meatballs are seasoned with aromatic spices like cumin, smoked paprika, and fresh cilantro, then simmered in a rich tomato-vegetable broth infused with the delicate essence of mint. Perfectly complemented by tender chunks of carrots, chayote squash, and potatoes, this dish is as wholesome as it is flavorful. Whether served with warm corn tortillas or fluffy rice, this vegan albondigas recipe is a must-try for anyone seeking a nutritious and satisfying meal bursting with authentic Mexican taste.

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups Cooked brown lentils
• 1 cup Rolled oats
• 2 tablespoons Ground flaxseeds
• 5 tablespoons Water
• 3 cloves Garlic, minced
• 0.5 medium Onion, finely chopped
• 0.25 cup Fresh cilantro, finely chopped
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 6 cups Vegetable broth
• 1 cup Tomato sauce
• 2 medium Fresh tomatoes, diced
• 2 medium Carrots, sliced into rounds
• 1 medium Chayote squash, diced
• 2 medium Potatoes, peeled and diced
• 2 tablespoons Fresh mint leaves, finely chopped

Directions

Step 1

In a small bowl, mix the ground flaxseeds with 5 tablespoons of water. Let it sit for 10 minutes to form a gel-like consistency (this will serve as a vegan egg replacement).

Step 2

In a food processor, combine the cooked brown lentils, rolled oats, flaxseed mixture, minced garlic, onion, cilantro, ground cumin, smoked paprika, salt, and black pepper. Pulse until the mixture comes together and resembles a textured dough. Be careful not to over-process; you want some texture.

Step 3

Using your hands, scoop small amounts of the mixture and roll it into 1-inch balls. Place them on a plate or parchment-lined tray. This recipe should yield around 18–20 meatballs.

Step 4

Heat olive oil in a large skillet over medium heat. Add the lentil meatballs, cooking them in batches if necessary, and gently brown them on all sides. Handle them carefully to avoid breaking. Once browned, transfer them to a plate and set aside.

Step 5

In a large pot, bring the vegetable broth to a simmer. Add the tomato sauce, diced fresh tomatoes, carrots, chayote squash, and potatoes. Stir to combine and let the vegetables cook for 15–20 minutes until tender.

Step 6

Season the broth with additional salt and pepper to taste. Add the fresh mint leaves for a traditional flavor.

Step 7

Gently add the browned vegan meatballs to the pot, ensuring they are submerged in the broth. Let them simmer for 10 more minutes to absorb the flavors.

Step 8

Serve the albondigas hot, garnished with additional chopped cilantro if desired. Enjoy with warm corn tortillas or freshly cooked rice for a complete meal.

Nutrition Facts

Serving size	(3163.4g)

Amount per serving	% Daily Value*
Calories	2075.5

Total Fat 59.4g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6130.1mg	0%
Total Carbohydrate 322.7g	0%
Dietary Fiber 72.5g	0%
Total Sugars 49.0g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 602.5mg	0%
Iron 29.0mg	0%
Potassium 7122.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 15.4%

Carbs: 59.8%