Veggie Albondigas
Tender veggie balls in a rich tomato sauce with Mexican flavours.
Ingredients
Number of portions
400 g vegetarian meatballs, defrosted
300 ml Santa Maria Taco Sauce, mild
200 g carrots, cubed
150 g onion, wedges
2 tbsp oil
600 ml water
10 g corn starch
50 ml soy sauce
1 Santa Maria Bay Leafs
1 vegetable bouillon cube
5 g Santa Maria Black Pepper
2 g Santa Maria Oregano
For serving:
Penne pasta
Salad
How to prepare
Sauté the onion and carrots in oil, in a large pan.
Add the veggie meatballs.
Mix Taco Sauce, water, soy sauce, corn starch, bouillon, and spices.
Pour the mixture over the sautéed vegetables and veggie meatballs.
Gently stir and bring to boil.
Let the stew simmer for about 5 minutes.
Serve with penne pasta and salad.
Recipe categories
Food