4

[four images: the first is a blue bowl filled with a stew made up of onions, carrots, peas, celery, potatoes, and golf ball sized biscuit-like dumplings. The second is of onions, carrots, celery, and spices in a large white pot. The third is of those same vegetables now in a bron broth with potatoes added. The last picture is of all of that with a layer of dumplings on top.]

So tonight I tried my hand at vegetable stew with dumplings and it was GREAT!  I’ve been wanting to try out making a stew with dumplings forever and figured I’d give it a go tonight and I’m super glad I did.

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Veggie Greek Lemon Rice Soup



Ingredients:

    lemon juice (3 small lemons or 3/4 cup)
    6 cups of organic vegetable broth
    1 and 1/4 cups of rice (if brown rice is preferred use instant brown rice)
    4 eggs replacements
    1/4 cup of rice/soy milk, optional
    salt
    pepper
    lemon pepper, optional

Directions:

Bring 6 cups of  broth to a boil in 6-quart pot; once broth has begun to boil add rice.

In a  large bowl mix together egg-replacer according to instructions and whisk for about a minute. Add lemon juice to egg-mixture and whisk together.  After rice is cooked, turn pot down to simmer and pour broth into egg-lemon mixture and continue to whisk. (Most of the rice will remain in the original pot.) Pour mixture back into pot and continue to whisk.

Salt and pepper to taste and milk if desired. I used the milk to help tone down the pepper because I added too much.

Serve hot!

Serves: Varies

Preparation time: 20 minutes

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