How can I make vegan magiritsa?
Do you think that it’s not possible to make vegan magiritsa? Of course, it is! We found the solution to enjoy our traditional soup on Holy Saturday night. Of course, we will enjoy in a healthier and more nutritious version in comparison with the classic one. Last year, at the same approximately time, I made fpr you a super delicious mushroom magiritsa, and this year I am back to create a totally new recipe for this beloved Greek soup. Yes, tofu is our favorite material with which, as we have said in the past, we can create both savory and sweet recipes. In this particular recipe, I have used smoked tofu because I think it gives precisely the taste that complements and completes, I would say, this special dish.
What ingredients are needed to make vegan magiritsa?
You need very few simple ingredients that you probably already have in your kitchen. The version of magiritsa is based on tofu, rice, and lettuce. Their combination may sound absurd to you at first glance; as it seemed to me, it is the truth when I used to see my mom cooking the classic magiritsa recipe when I was a child. The result, however, is unique! Of course, among the ingredients we have made to create the vegan version is the egg used in the original recipe to create the “avgolemono”. In addition, we will make the most delicious “tahinolemono”, which as its name says, consists of tahini and lemon. So, let’s cook this delicious and healthy soup!
Vegan Tofu Magiritsa (Greek Easter Soup)
Ingredients
For the magiritsa:
- 150 g glutinous rice
- 200 g smoked tofu
- ½ lettuce
- 6 fresh onions
- 1 bunch of dill
- 5 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 pinch of freshly ground pepper
- 1 vegetable cube
- 50 ml white wine
- 1-1.5 l water
For the tahinolemono (vegan avgolemono):
- 2 tbsp tahini
- juice of 2 oranges
- 4 tbsp magiritsa broth
Instructions
For the magiritsa:
- Peel the onions (dry and fresh) and chop them finely.
- Add the oil to a saucepan and fry for 5 minutes over medium heat.
- Add salt, pepper, garlic powder, and onion and mix.
- Then, quench with white wine.
- Add the rice, lettuce, dill (after chopping it), and vegetable cube together with the water.
- Boil the magiritsa for 20 minutes in medium heat.
For the tahinolemono (vegan angolemono):
- A few minutes before the magiritsa is ready, prepare the tahinolemono.
- Add the tahini and lemon juice to a bowl and mix, gradually adding the hot broth of the magiritsa.
- Add the tahinolemono to the magiritsa slowly and let it set after we have turned off the eye.
- Serve while it's hot, and enjoy!
Notes
Have a nice cooking session!
Don’t forget to tag us on Social Media using #whenhelencooks
