Vegan Avgolemono
Transform classic Greek egg-lemon soup into a creamy vegan delight with this authentic recipe. Featuring tangy lemon, hearty rice, and a silky tahini-miso base, this one-pot wonder delivers all the traditional velvety textures and zesty flavors without any animal products. Perfect for a comforting meal that honors Mediterranean roots.
Instructions
- 1
In a large stock pot, heat the extra virgin olive oil (2 tbsp) over low heat. Add white onion (1.5 cup), carrot (1.5 cup), celery stalk (1 cup), and garlic cloves (2 clove). Sauté for 10 minutes until soft and translucent, but not browned.
- 2
Stir in the vegetable bouillon cube (2 packet), water (6.5 cup), nutritional yeast flakes (1 tbsp), and tamari (1 tbsp).
- 3
Bring the liquid to a boil, then reduce heat and add brown jasmine rice (1 cup). Cover and simmer for 20 minutes, or until the rice is tender.
- 4
While the rice cooks, prepare the sauce by blending tahini (2 tbsp), white miso paste (2 tbsp), lemon juice (0.75 cup), and 2 cups of the hot broth from the pot until completely smooth.
- 5
Remove the pot from the heat. Slowly stir the blended sauce back into the soup until combined. Add the fresh dill (0.25 cup) and season with salt pepper (1 pinch) to taste. Serve hot.
Nutrition Facts
Per portion