“A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity.”
READY IN:
40mins
SERVES:
4-6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Meanwhile, in a small bowl, mix the soymilk, cornstarch, and tumeric with a fork or whisk and set aside.
  3. When 25 minutes is up, re-stir the soymilk mixture, and add to soup. Stir well, until thickened.
  4. 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.
  5. Add parsley, salt, and pepper to taste. Stir well.
  6. Serve with some freshly snipped dill, if desired. This recipe will double well.

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