Vegan Avgolemono
Vegan Avgolemono

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: Less than 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 329
  • 599mg Sodium
  • 52g Carbs
  • 7g Fiber
  • 9.5g Fat
  • 1.5g Saturated Fat
  • 11g Protein
  • 99mg Calcium
  • 3mg Iron

Mediterranean in origin, Avgolemono refers to a soup or sauce typically made with an egg and lemon base. To transform the soup into a vegan-friendly alternative with the same creaminess, this recipe uses miso and tahini.

Appropriate for: Clean, gluten-free, high-fiber, low-sugar, vegan, vegetarian diets


  • 2 small shallots, diced
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 5 cups low-sodium vegetable broth
  • 1 cup brown rice
  • 1/4 teaspoon sea salt
  • 1 1/2 tablespoons miso
  • 2 tablespoons tahini
  • 1/4 cup lemon juice
  • 1/4 cup nutritional yeast
  • 2 heaping tablespoons dried dill



1. Saute shallots, carrots, and garlic in oil until shallots are translucent, about 7 to 10 minutes. Add broth, rice, and salt, and bring to a boil. Lower to a simmer and cook 30 to 35 minutes until rice is cooked through.
2. Whisk together miso, tahini, and lemon juice. Add mixture to soup, whisking, until blended. Top with nutritional yeast and dill.

Recipe provided by Gena of

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