Dios mio!

Craving a Mexican classic? Ditch the meat and enjoy these plump, tomato-infused bites tonight.

Albondigas in a garlicky tomato sauce makes for a hearty, belly-warming dinner. Traditionally, albondigas are made with meat. However, vegans can enjoy them by swapping in meatless meatballs.

Vegan Albondigas

Serves 6

Ingredients:

2 (28-ounce) cans fire-roasted diced tomatoes
1/2 cup diced red onion
3 chipotle chilies in adobo sauce
3 garlic cloves, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1 ounce dark chocolate, chopped
1/4 cup fresh cilantro
Salt and freshly ground black pepper to taste
1 (16-ounce) package meatless meatballs

Directions:

Put all ingredients except meatless meatballs in a food processor. Pulse to break down tomatoes.
Transfer mixture to a large pot over high heat. Bring to a boil then reduce heat to low and simmer for 20 minutes, stirring occasionally.
Add meatballs, stirring to combine, and bring sauce back to a simmer.
Continue to simmer for 15 minutes. Taste and adjust seasoning.
Serve hot garnished with cilantro.