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Delicious vegan Greek "mayiritsa" with a variety of mushrooms and fresh herbs.
With a unique aroma and taste and lemon sauce.
In only 45 minutes!

The Greek "mayiritsa", traditionally, has it's honor at the Easter table. We created its variant (with the help of grandmother Ria) and made it not only vegan but also, surprisingly delicious! That is, it is both vegetarian and fasting.

It is mushroom-based. The wider variety of mushrooms you use, the richer the taste will be. To give the vegan Greek "mayiritsa" an even more interesting appearance, cut the mushrooms in different ways. Slice the white ones, dice the brown ones, and cut the oyster mushrooms in stripes.

The vegetables and fresh herbs will give it a delicious aroma, taste and unique freshness! The lemon and mustard-based sauce, will emphasize even more the flavors but also brings together the "mayiritsa" soup, giving it a wonderful texture and a distinctive lemon aroma.

In just 45 minutes, you can have on your Easter table a unique vegan Greek "mayiritsa" which will be appreciated by all your guests, vegan or not.


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Photo of a bowl of vegan mushroom Greek easter soup "mayiritsa" surrounded by spring onions, dill, mint, kafkalithra and lemon. A vegan recipe from All About Vegans.

Delicious Greek "mayiritsa" with mushrooms and fresh herbs (vegan)

Delicious vegan Greek "mayiritsa" with a variety of mushrooms and fresh herbs. With a unique aroma and taste and lemon sauce. In just 45 minutes!
5 from 5 votes
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Course: Main, Main Dishes, Main Dish, Appetizers, Appetizer, Soup, Soups
Cuisine: Greek, Greek / Vegan, Greek modern, Greek traditional, Greek / Vegan, Greek Traditional
Keywords: vegan, vegetarian, plant-based, mayiritsa, mushrooms, mushroom, lenten, fasting, easter, soup
Prep Time: 12 minutes
Cooking Time: 33 minutes
Total Time: 45 minutes
Servings: 8 portions
Calories: 72kcal
Author: Thodoris Tibilis


Ingredients for the Greek "mayiritsa"

  • 1 kg mushrooms (we recommend from 330 gr white, brown and oyster, but you can use whichever you want)
  • ¼ cup olive oil
  • ½ cup white wine (optional)
  • 4 cups vegetable broth or hot water
  • 1 large onion
  • 1 lettuce (we recommend a romaine/cos)
  • 5 spring onions
  • cup mint finely chopped
  • cup dill finely chopped
  • 1 bunch kafkalithra or half a lettuce
  • 1 bunch myronia/chervil or half a lettuce
  • salt and pepper

Lemon-mustard sauce (to bind our vegan Greek "mayiritsa" )

  • 1 cup vegetable broth or water
  • lemon juice (the juice)
  • 1 Tbsp mustard
  • 1 Tbsp corn flour
  • ½ tsp turmeric powder (optional)
  • salt and pepper


Vegan Greek "mayiritsa"

  • Cut the white mushrooms in half and then slice them, dice the brown ones and cut the oyster ones into strips.
  • Finely chop the onion, garlic, spring onions, kafkalithra, chervil, dill and mint. Finely chop the lettuce (in strips).
  • Heat the olive oil in a large saucepan and sauté the onion for 2 minutes. Increase the temperature to high heat, add the mushrooms and continue sautéing for 5 minutes.
  • Then, add the spring onions and garlic. Sauté for another 5 minutes and add the wine. Stir for 1 minute and add to batches (stirring to reduce their volume) the lettuce, the chervil, the kafkalithra and 3 cups of broth.
  • Simmer for 15 minutes. At the same time prepare the sauce by mixing well all our ingredients in a bowl.
  • Finally, add the sauce to your mayiritsa, stir and simmer for 5 minutes. Our vegan mayiritsa is ready!


  • Serve warm and if you want add extra lemon or freshly ground pepper. You can accompany it with white wine or bread (fresh or toasted).


To thicken the sauce, you can also add flour or tahini.

Nutrition Facts

Sodium: 625mg | Calcium: 57mg | Vitamin C: 25mg | Vitamin A: 1737IU | Sugar: 5g | Fiber: 3g | Potassium: 586mg | Calories: 72kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 5g | Carbohydrates: 12g | Iron: 2mg

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