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Vegan albondigas

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


  • 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


  1. Put all ingredients except meatless meatballs in a food processor. Pulse to break down tomatoes.
  2. 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.
  3. Add meatballs, stirring to combine, and bring sauce back to a simmer.
  4. Continue to simmer for 15 minutes. Taste and adjust seasoning.
  5. Serve hot garnished with cilantro.

More tasty vegan dinner recipes!

Layered enchilada casserole
Easy pita pizza
Broccoli sweet potato cakes

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