Albondigas Soup - Vegan Mexican Food

Ingredients

• 2 quarts of filtered water
• ½ of a medium cabbage, medium sliced
• 1 large onion, medium sliced and separated
• 1 ½ cups organic stewed tomatoes, crushed
• 2 tablespoons organic tomato sauce
• 1 tablespoon of lemon juice
• 1 tablespoon rice bran oil or vegetable oil
• 2 teaspoons Himalayan salt
• 1 teaspoon granulated garlic
• ½ teaspoon oregano, crushed
• 2 ¾ cups water, divided
• 2 cups gluten-free oats (if gluten is not an issue plain oats are fine)
• 1 cup cooked brown rice
• 1 cup portobello mushroom, minced
• ½ cup onion, minced
• ½ cup red bell pepper, minced
• ⅓ cup minced pecans, finely chopped
• ¼ cup walnuts, finely chopped
• ¼ cup fresh mint, finely chopped (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon Himalayan salt
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• Grated carrots
• Vegan sour cream
• Diced onion