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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A veganized version of the Greek favorite from the awesome blog of one chubby vegan. Posting here for posterity. Ingredients:
1 quart vegetable broth |
1/4 cup long-grain white rice |
3 tablespoons nutritional yeast flakes (optional) |
2 teaspoons tamari (optional) |
1 cup unsweetened soymilk or 1 cup unsweetened almond milk |
2 tablespoons cornstarch |
1/4 teaspoon turmeric |
1/3 cup finely chopped chicken-style seitan (homemade or storebought) |
2 tablespoons vegan margarine or 2 tablespoons extra virgin olive oil |
1/4-1/3 cup fresh lemon juice (use 1/4, then test for tartness, and add more if necessary) |
1 small lemons, zest of or 1/2 large lemon, zest of |
1/4 cup chopped fresh parsley |
salt and pepper (about 1/2 to 1 tsp of salt, and 1/4 to 1/2 tsp of pepper) |
fresh dill (to garnish) (optional) |
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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