Stracciatella is a must make soup for the winter. This Tuscan favorite is one of the tastiest and easiest to whip up. There are only three ingredients - eggs, chicken broth and fresh spinach. The problem is that this isn't made for vegans - until now.
Cooking in a vegan household is hard. There's a lot I can't make unless I find sub ins.Luckily I was able to get almost comparable subs.
I used Vegg egg yolk, Not Chick-n bouillon cubes and baby spinach leaves. This cooked up into a really delicious soup for lunch.
It's taking five cups of water and two cubes.
Mash these with a wooden spoon until the water turns a golden yellow. The add two to three tablespoons of Vegg's Egg Yolk Substitute.
There are going to be lumps. Use a spoon to smash the larger ones to release more of the egg yolk powder. Leave the smaller ones. Stracciatella is meant to have lumpy egg strands . That's part of it's charm.
Once this is done add two thirds of an eight ounce bag of spinach.
It may seem like a lot but spinach cooks down quickly in a matter of minutes. The soup is done when the leaves turn a dark emerald green and look like collard greens.
Stracciatella is great with a sprinkle of Parmesan or a drizzle of olive oil. I like mine with a warm piece of garlic bread. Another great thing about it is that it reheats well too. You can make a big batch of it and then have it a day or two later.
A vegan stracciatella is the perfect soup for these frosty nights. It's an easy cook on the stove. Make up a pot and enjoy its' soothing warmth and flavor.
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