How long does hearty and creamy agvolemono [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can hearty and creamy agvolemono [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make hearty and creamy agvolemono [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes hearty and creamy agvolemono [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does hearty and creamy agvolemono [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Hearty and Creamy Agvolemono
[Vegan]

MK By: Maria Koutsogiannis

Author Bio

I’m Maria, a Greek Canadian with a big heart and massive love for delicious comfort... Read More

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Vegan Hearty and Creamy Agvolemono single serving

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Hearty and Creamy Agvolemono [Vegan]

301

4-5

Dairy Free

Vegan

This Greek soup is so delicious made vegan! It is creamy, packed with veggies, and so warming! The flavors in this soup are simply perfect. The lemon really ties everything together and allows more room for spicy heat from black pepper – an absolute must in this dish. The creaminess... Read More

Ingredients You Need for Hearty and Creamy Agvolemono [Vegan]

To Make the Soup:

2 tablespoons extra virgin olive oil
1 1/2 cups sweet white onion, finely chopped
1 cup celery stalk, finely chopped
1 1/2 cups carrot, finely chopped or cut into ½ inch rounds
2 cloves garlic, crushed
2 vegetable stock cubes, organic, no added salt
5-6 cups hot water
1 tablespoon nutritional yeast
1 tablespoon tamari or soy sauce
1 cup uncooked long grain rice
Season to taste
1/4 cup fresh parsley or dill, finely chopped

To Make the Avgolemono:

2 tablespoons tahini
2 tablespoons white miso paste
1/3 cup lemon juice, freshly squeezed
2 cups stock from soup

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How to Prepare Hearty and Creamy Agvolemono [Vegan]

Into a large stock pot add your olive oil, onions, carrots, celery, and garlic.
Cook on low heat for 10 minutes, make sure to stir occasionally to avoid any browning or burning. You don't want the vegetables to develop any color, just want them translucent and soft.
Once your veggies have cooked down for 10 minutes you can add your veg stock cubes, water, nutritional yeast, and tamari or soy sauce.
Bring this mixture to a boil, lower heat and add your rice. Cook for around 20 minutes with the lid on or until your rice is cooked.
While your soup is cooking prepare your sauce simply by adding all your ingredients into a blender and blending till smooth. NOTE: let your stock from soup cool for a few minutes before adding to the blender with other ingredients.
If your rice is ready you can remove the pot from the heat and begin stirring in your lemon sauce. Continue stirring until well combined. Add your fresh dill or parsley and stir just once more.
Give your soup a little taste test then add necessary seasoning.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.