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Vegan Mageiritsa

Traditional Easter Mushroom Soup

Serves: 4 – Prep: 35 Minutes – Cook: 30 Minutes

Veganized traditional Greek Easter Soup

  • Vegan
  • Gluten Free


  • 1 bunch of spring onions
  • 1 onion, diced
  • 1 cup olive oil
  • Dill
  • Fennel (optional)
  • 2 lettuces
  • 500 gr. white mushrooms
  • 1 tbsp. chickpea flour
  • 2 fresh artichokes (optional)
  • 1 shot of white wine
  • 1 cup almond milk
  • 2 lemons (juice)
  • 1 tbsp tahini or niseste
  • salt
  • pepper

How it is made

  • Saute the mushrooms on the frying pan with a cup of olive oil and as soon as they are sautéed, add the spring onions and the dried onion.
  • Add the artichokes, chopped together with one tablespoon of chickpea flour. Quench with wine, add the almond milk and the lemon juice. Boil for a quarter.
  • Then add the lettuce, (after we have previously washed and chopped them) and cover them with water until all of our ingredients are covered (about 1 glass).
  • In a small bowl, beat a lemon juice with a tablespoon of tahini or simmer until it will become like a cream.
  • Once the artichokes are cooked (about 20 minutes), add the lemon zest and tahini / niseste and let it boil a little more until our mushrooms are cooked (at the same time we shake the pot slightly, to go everywhere) – about 5- 10 minutes.
  • Serve with lemon slices and dill optional

Bon appetite and a happy Easter!