Vegan Avgolemono Dinner Recipe
A plant-based twist on the classic Avgolemono soup with hearty ingredients for a filling meal.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups brown rice Rinse before cooking.
- 6 cups vegetable broth Use low sodium if preferred.
- 1 cup fresh lemon juice About 4 lemons.
- 1 cup baby spinach Substitute kale if desired.
- 1 cup chickpeas Canned or cooked from dry.
- 2 tbsp olive oil For cooking and flavor.
- 1 tsp dried dill Fresh dill can be used as an alternative.
- 0.5 tsp black pepper Adjust according to taste.
Instructions
Preparation Steps
- In a large pot, heat olive oil over medium heat. Add chickpeas and sauté for 5 minutes.
- Pour in vegetable broth and bring to a boil. Stir in brown rice and dried dill.
- Reduce heat and simmer until rice is tender, about 30 minutes.
- Remove pot from heat and stir in lemon juice and baby spinach until wilted.
- Season with black pepper and serve warm.
Notes
Add a sprinkle of nutritional yeast for extra flavor. Serve with crusty bread.