Ingredients
- 12oz plant-based ground meat
- ½ onion
- 1 bunch of mint
- 6 tomatoes
- 2 cup precooked rice
- 1 potato
- 1 large carrot
- 1 medium zucchini
- Salt
- 1 vegetable bouillon cube (optional)
- 1 tbsp flaxseed (for our vegan eggs)
Recipe
- Cut the zucchini, carrot, and potato into medium pieces.
- Then, cut the tomatoes, onion, and mint into small cubes.
- Prepare vegan eggs by adding one tbsp of flaxseed to a small container plus three tbsp of water, and let it rest till it’s completely sticky, then remove the seeds with the help of a strainer.
- To a large bowl, add plant-based ground beef, rice, vegan egg, ½ cup onion, mint, salt, and tomato. Mix thoroughly, ensuring all the ingredients are combined, then form the mixture into 1-inch meatballs (about 12-15).
- Place the meatballs on a plate and set in the refrigerator for 10-20 minutes while you start on the broth.
- In a large pot on medium heat, add the remaining 1 tbsp avocado oil.
- Once the oil is hot, add the rest of the onions and sauté until the onions are translucent.
- Add the tomatoes and bouillon cubes and sauté till you have a light paste; now add 6 cups of water and some mint.
- Mix to combine and increase heat to high.
- Once the broth reaches a boil, reduce the heat back to medium, making sure it is still lightly simmering.
- Gently add the meatballs and veggies to the simmering broth.
- Cook for 15 minutes.
- Enjoy!
