I wanted too make a vegan version of Greek avgolemono soup that tasted like my mother’s. Success! επιτυχία! Recipe below:
16 Cups plant-based chicken stock
1 cup white rice
1lb plant-based ground beef
2 tbsp chopped Italian parsley
3 lemons
2 tbsp tahini
3 tbsp nutritional yeast
Salt and pepper
In a pot, combine 4 cups of stock with 1 cup of rice. Reduce heat once it comes to a boil, cover, and cook until all liquid is absorbed Set aside.
Warm (but do not boil) remaining stock in a large pot. Preheat oven to 350.
While stock is warming, combine plant-based beef, parsley, and salt and pepper (easy on the salt), and ½ of the cooked rice. Form into balls @1.5 inches in diameter. Place meatballs onto lightly-oiled cookie sheet. Bake at 350 for 30 minutes, turning over at the halfway point. Add meatballs to stock and bring to a boil, then reducing heat to medium.
In a small bowl, combine the tahini with juice of 1 lemon, and ½ cup of the hot stock. Stir until tahini liquifies, then add mixture to the pot of stock, stir well. Add the juice of the two remaining lemons (you may want to taste test after the first one – but I recommend 2 lemons), and the remaining rice, stirring gently. Slowly sprinkle in three tablespoons of nutritional yeast, while still gently stirring. Let simmer for three minutes. Add salt and pepper to taste. Enjoy!
(Serves 6)