Albondigas Veganas

Albondigas Veganas are delicious plant-based meatballs infused with traditional Spanish flavors, perfect for a hearty brunch. Served with a rich tomato sauce and accompanied by fresh herbs, they offer a delightful and nutritious twist on a classic dish.

Ingredients

• Chickpeas - 200 grams, cooked
• Quinoa - 50 grams, cooked
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Red bell pepper - 1/2, finely chopped
• Parsley - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Flour - 2 tablespoons (whole wheat or gluten-free)
• Olive oil - 2 tablespoons (for frying)
• Tomato sauce - 200 grams
• Bay leaf - 1
• Fresh basil - for garnish

Steps

1. In a large bowl, mash the cooked chickpeas with a fork or potato masher until mostly smooth but still with some texture.
2. Add the cooked quinoa, minced garlic, chopped onion, red bell pepper, parsley, cumin, paprika, salt, black pepper, and flour to the bowl. Mix until well combined.
3. Shape the mixture into small balls, about the size of a golf ball.
4. Heat the olive oil in a large skillet over medium heat. Add the vegan meatballs and cook for about 10-12 minutes, turning occasionally until they are golden brown on all sides.
5. While the meatballs are cooking, heat the tomato sauce in a saucepan. Add the bay leaf and let it simmer for about 5 minutes.
6. Once the meatballs are cooked, add them to the tomato sauce and simmer for another 5 minutes to absorb the flavors.
7. Serve the albondigas hot, garnished with fresh basil.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas and quinoa.
• High in fiber, promoting digestive health and satiety.

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