Vegan Avgolemono Soup

"A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity."
 
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Ready In:
40mins
Ingredients:
14
Yields:
6 cups
Serves:
4-6
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ingredients

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directions

  • Add vegetable broth, rice, nutritional yeast, and tamari (if using) to medium stockpot. Bring to a boil, and then lower heat, cover, and simmer for 25 minutes, until rice is cooked.
  • Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
  • When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
  • Add seitan, margarine, lemon juice, and lemon zest to soup. Mix well, and test for tartness. If more tart flavor is desired, add extra lemon juice.
  • Add parsley, salt, and pepper to taste. Stir well.
  • Serve with some freshly snipped dill, if desired. This recipe will double well.

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Reviews

  1. Husband is sick??? He doesn't want to eat and has not for the last 27 hours. Someone mentioned soup and he perked up a little bit. Of course, it was my job to make soup. I know he loves lemon. I know we are trying to go vegan. I also know we did not have some of the exact ingredients such as seitan, cornstarch (used arrow root), parsley (used kale, but lots of it), and veggie broth (used miso). It looks wonderful, is needing to meld flavors, and I think he is going to like it. He especially likes turmeric. I just got a bowl and like it a lot.
     
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Tweaks

  1. I don't know what tweak means except to change something minor. I wanted to change my 4 star rating on this recipe to 5 star.
     

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