Vegan Avgolemono

Vegan Avgolemono is a creamy, lemony pasta dish that captures the essence of traditional Greek flavors while being completely plant-based. This dish combines the zesty brightness of lemons with the comforting texture of pasta, making it a delightful meal for any occasion.

Ingredients

• Pasta (orzo or your choice) - 150 grams
• Vegetable broth - 500 ml
• Lemon juice - 60 ml (about 2 lemons)
• Cornstarch - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the vegetable broth to a boil and add the pasta. Cook according to package instructions until al dente.
2. While the pasta is cooking, in a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry.
3. In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Once the pasta is done, reserve about 100 ml of the cooking liquid, then drain the pasta and add it to the saucepan with garlic.
5. Add the reserved pasta cooking liquid, nutritional yeast, lemon juice, and the cornstarch slurry to the pasta. Stir well to combine and heat through for an additional 2-3 minutes until the sauce thickens.
6. Season with salt and black pepper to taste. Remove from heat and stir in the chopped parsley before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamin C from lemons, supporting immune health.
• Contains nutritional yeast, a good source of B vitamins and protein.

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