Albóndigas vegetarianas - vegetarian "meatballs"

Main Dish
5 servings
15 min
25 min
Very Easy


Number of serving: 5
500 g firm tofu

1 small bunch of chives

1/4 cup chopped parsley

100 g fresh shitake mushrooms

3 tablespoons of potato flour

1 clove of garlic (minced)

1 egg

salt to taste

Olive Oil

For the sauce:

1 750 ml Provista Sugo Classica

-2 medium onions sliced

4 baby red capsicums sliced

1 tablespoon dried thyme

1 medium green chili sliced

3 bay leaves

2 cups of water

salt to taste

Parmesan cheese to serve.


  • Saute mushrooms in olive oil, then set aside to cool. Chop half of the tofu and set aside.
  • Put the other half in the food processor. Add chopped chives, garlic, parsley, egg, flour and salt.
  • Process to a paste. Add mushrooms and process, make sure that mushrooms are still in pieces.
  • Add chopped tofu and process, leaving chunks of tofu. Form into balls and set aside.
  • To make the sauce:
    Saute onion and capsicums in a heavy pan until collapsed. Add sugo and water and simmer for 5 minutes. Add salt to taste, chopped chili, bay leaves and thyme. Slowly and carefully add the albondigas into the sauce (do no stir).
  • Simmer covered for 20 minutes, serve with brown rice and sprinkle with chopped parsley or Parmesan cheese.


Albóndigas Vegetarianas - Vegetarian Meatballs, photo 1
Albóndigas Vegetarianas - Vegetarian Meatballs, photo 2


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