How can I make vegan magiritsa?
Do you think that there isn’t possible to make vegan magiritsa? No! We found the solution to enjoy our traditional soup on Holy Saturday night. Of course, we will enjoy it without hurting any animals, but we will also have a healthier and more nutritious version of the cook. Last year, at such a time, I made you a super delicious mushroom (cook with mushrooms), and this year I return with a cook with tofu! Yes, tofu is our favorite raw 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. Magiritsa is a soup based on tofu (in its vegan version), 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 conventional magiritsa 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 fast, delicious and healthy!
Vegan Magiritsa with Tofu (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:
- We peel the onions (dry and fresh) and chop them finely.
- We add the oil to a saucepan and fry for 5 minutes over medium heat.
- We add salt, pepper, garlic powder, and onion and mix.
- Then we quench with white wine.
- After chopping it, we add the rice, lettuce, dill, and the vegetable cube together with the water.
- We boil the magiritsa for 20 minutes in medium heat.
For the tahinolemono (vegan angolemono):
- A few minutes before the magiritsa is ready, we prepare the tahinolemono.
- We add the tahini and the lemon juice to a bowl and mix, gradually adding the hot broth of the magiritsa.
- We add the tahinolemono to the magiritsa slowly and let it set after we have turned off the eye.
- We serve while it is hot, and enjoy!
Have a nice cooking session!
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