VEGAN AVGOLEMONO SOUP
A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.
Provided by mandilovell
Categories Greek
Time 40m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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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Matome LionBull
[email protected]I'm not vegan, but I'm trying to eat more plant-based meals. This soup is a great way to do that. It's hearty and satisfying, and it doesn't taste like it's missing anything.
Thobeka Myaleni
[email protected]This soup is delicious and healthy. I love that it's made with all plant-based ingredients.
Brenda Carpenter
[email protected]I love this soup! It's so creamy and flavorful. I always make a big batch and freeze the leftovers for later.
Aftab Bukhari
[email protected]This soup is very easy to make, but it doesn't have a lot of flavor. I think it would be better if you added some more spices or herbs.
CertifedRanch
[email protected]I'm not a huge fan of vegan cheese, but I thought the nutritional yeast in this soup was a great substitute. It added a nice cheesy flavor without being too overpowering.
Mahesh Nepali
[email protected]This soup is a great way to use up leftover rice. It's also a very affordable meal, which is always a plus.
Frane Kružičević
[email protected]I love this soup! It's so easy to make and it's always a hit with my family and friends. I usually add a few extra vegetables, such as carrots and celery, to bulk it up.
Md BnlB2k Lg
[email protected]This soup was a bit too lemony for my taste, but I think that's just a personal preference. Other than that, it was a very good soup. The texture was creamy and smooth, and the flavors were well-balanced.
Roberto Fernandez
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This soup definitely fits the bill! It's hearty, flavorful, and satisfying. I served it with a side of crusty bread for dipping, and it was the perfect meal for a cold w
Alexandra Abarca
[email protected]This vegan avgolemono soup was a delightful surprise! The flavors were perfectly balanced, with a rich and creamy texture. I especially appreciated the use of nutritional yeast, which added a subtle cheesy flavor without being overpowering. The soup