Veggie Greek Lemon Rice Soup
lemon juice (3 small lemons or 3/4 cup)
6 cups of organic vegetable broth
1 and 1/4 cups of rice (if brown rice is preferred use instant brown rice)
4 eggs replacements
1/4 cup of rice/soy milk, optional
lemon pepper, optional
Bring 6 cups of broth to a boil in 6-quart pot; once broth has begun to boil add rice.
In a large bowl mix together egg-replacer according to instructions and whisk for about a minute. Add lemon juice to egg-mixture and whisk together. After rice is cooked, turn pot down to simmer and pour broth into egg-lemon mixture and continue to whisk. (Most of the rice will remain in the original pot.) Pour mixture back into pot and continue to whisk.
Salt and pepper to taste and milk if desired. I used the milk to help tone down the pepper because I added too much.