(vegan) from The Blog of One Chubby Veganhttp://onechubbyvegan.bravejournal.com/I was looking for a veganized version of my favorite greek soup. My aunt from athens is probably the familys best chef, but i bet, that she wouldn't have much to criticize. Even though she's from the "What do you eat then?"-kind. Thanks to chubby vegan, for some "homefeelings". I had to replace the seitan for TSP, as i had no seitan on hand.
1 quart vegetable both
1/4 C long-grain white rice
3 TB nutritional yeast flakes (optional)
2 tsp tamari (optional)
1 C soymilk, or other unsweetened vegan "milk" of choice
2 TB cornstarch
1/4 tsp tumeric
1/3 C finely chopped chicken-style seitan (homemade or storebought)
2 TB vegan margarine or extra-virgin olive oil
1/4 to 1/3 C fresh lemon juice (use 1/4, then test for tartness, and add more if necessary)
zest from 1 small lemon, or 1/2 large lemon
1/4 C chopped fresh parsley
Salt and pepper to taste (about 1/2 to 1 tsp of salt, and 1/4 to 1/2 tsp of pepper)
Fresh dill for garnish (optional)
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. 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.