This vegan avgolemono soup is a plant-based version of traditional Greek Easter soup. It’s made with lots of lemon, rice, and dill. It’s homey, hearty, and it tastes even better after a day or two in the fridge!
For those of us whose families hail from Greece (or the Ukraine, or Russia), Easter wasn’t last week. It’s actually today, which means that I can greet you all with a heart “Christos Anesti!” In honor of the holiday, I’m sharing a vegan spin on one of my favorite Greek recipes: a vegan avgolemono soup
A frequent fear among the newly vegan is that veganism will disrupt or even ruin cherished family holidays. What’s Thanksgiving without turkey, people wonder, or Passover without gefilte fish, or Christmas without a roast? Well, let me assure you all that these holidays can be every bit as rich—or more so—when your meals have been prepared without any injury done to animals.
Beyond that, I think we all tend to think of holidays as fixed, unchanging things: rituals so sacred that any modification will be an affront to family and upbringing. When you think about it, though, this is so far from the truth. Holidays are always in flux, because our families are always in flux: new spouses, children, and friends are welcomed into the fold, and as this happens, traditions change. Dinners are served in new homes, with new recipes and new faces. Holidays accommodate us as we evolve and change; we don’t need to resist personal transformation in order to keep them intact.
Greek Easter was a big deal in my little family as I was growing up. And avgolemono soup–which is traditionally made both with egg and lamb–was the centerpiece of our meal.
I’ve searched for vegan avgolemono for a long time, and none of the recipes I’ve seen blown me away. I wanted something quick, simple, tart, and very much like the creamy soup I remember, sans egg (which is the traditional thickener). I think I’ve figured it out, and let me tell you: it was so much easier than I thought it would be. Here, folks, is a vegan avgolemono that’s tangy from the lemon, creamy from miso and tahini, and full of nutritious, grounding brown basmati rice. It’s as good as it gets, and it makes me so happy to carry on a family recipe tradition in my own way.
Hope you guys give the recipe a shot; you don’t have to be Greek to enjoy it!
What traditional holiday recipes have you veganized or added a vegan meal to recently? I’d love to hear how you’ve brought your vegan values to holiday gatherings with family and friends.