Set a large soup pot to medium heat. Add 1 tbsp. of oil and add onion to the pot. Let onion cook for 2-3 minutes or until soft and translucent. Add tomato and cook for 3 minutes more.
Pour enough water into the pot to fill it 1/2 way. Bring to a simmer. Add Better than Bouillon No-Chicken base, and salt and pepper to taste (pepper is optional).
Making the meatballs
In a large bowl, combine the package of Gardein beef crumbles, 1 tsp. black pepper, 1 tsp. garlic salt, 1/3 cup of white rice, and chopped mint. Mix well.
Follow the instructions on the package of the vegan eggs and make about 2 vegan eggs. Add half of the egg mixture to the meatball mix and mix well. Make sure the mix is eggy enough to shape the meatballs. If necessary, add more of the vegan egg mixture until you get the desired consistency.
Form 8- 10 meatballs with your hands. Add them to the simmering broth.
It's crucial not to stir the meatballs too much or they'll fall apart. Cook for 15 minutes or so.
While the meatballs are cooking, chop the carrots, celery, and zucchini into small dice. Do quarter cuts for the potato.
Add the cut up carrots, celery, zucchini, potato and yellow peppers (do not cut) to the pot. Lower heat to medium-low until vegetables are cooked. Cover pot and let it thoroughly cook together for about 15 minutes.
Add cilantro for finishing touch and let cook for a few minutes and you should have vegan albondigas! Don't forget the warm tortillas! Or even avocado slices!