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Vegan Mexican Meatball Soup

Brianna Garcia
  • 40 minutes
  • Serves 6

INGREDIENTS

1

package Follow your heart vegan egg

1

package Gardein ground beef crumbles

2

Carrots, regular size

1

Celery stalks

3

sprigs Cilantro

1

Mexican zucchini, small

6

Mint, leaves

3

Potatoes, (small, cut into quarters), small

1

Tomato, medium

1/4

White or yellow onion

1/3 cup

White rice, raw long grain

1 tbsp

Avocado oil

1 tsp

Black pepper

2

Caloro yellow peppers

1

Flavorings, Vegan

1 tsp

Garlic salt