Boil 3 1/2 cups vegetable stock with 1/2 cup brown rice. Cover and simmer until rice is cooked through. In a separate bowl, combine 1 cup of blended silken tofu (literally just put silken tofu in a blender) with the juice of 2 lemons. If desired, cut up vegan chicken substitute into small dices. Once rice is cooked, add the remaining ingredients to the pot. Let simmer for about 15 more minutes. or until soup becomes slightly thick. It won't be as thick as original lemon rice soup because there is no egg, but it tastes just as delicious :) Garnish with fresh dill and nutritional yeast and serve with pita bread if desired.
Wednesday, February 27, 2013
Vegan Lemon Rice Soup
Boil 3 1/2 cups vegetable stock with 1/2 cup brown rice. Cover and simmer until rice is cooked through. In a separate bowl, combine 1 cup of blended silken tofu (literally just put silken tofu in a blender) with the juice of 2 lemons. If desired, cut up vegan chicken substitute into small dices. Once rice is cooked, add the remaining ingredients to the pot. Let simmer for about 15 more minutes. or until soup becomes slightly thick. It won't be as thick as original lemon rice soup because there is no egg, but it tastes just as delicious :) Garnish with fresh dill and nutritional yeast and serve with pita bread if desired.
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