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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.
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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 only 45 minutes!
Course Main, Main Dishes, Main Dish, Appetizers, Appetizer, Soup, Soups
Cuisine Greek, Greek / Vegan, Greek modern, Greek traditional, Greek / Vegan, Greek Traditional
Keyword vegan, vegetarian, plant-based, mayiritsa, mushrooms, mushroom, lenten, fasting, easter, soup
Prep Time 12 minutes
Cook Time 33 minutes
Total Time 45 minutes
Servings 8 portions
Calories 72kcal
Author Thodoris Tibilis

Ingredients

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
  • 1½ cup mint finely chopped
  • 1½ 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
  • 1½ lemon juice (the juice)
  • 1 Tbsp mustard
  • 1 Tbsp corn flour
  • ½ tsp turmeric powder (optional)
  • salt and pepper

Instructions

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.
  • Add the dill and mint and mix.
  • Finally, add the sauce to your mayiritsa, stir and simmer for 5 minutes. Our vegan mayiritsa is ready!

Serving

  • 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).

Notes

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

Nutrition

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