ramyaramesh3007This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.
This hearty soup became viral on TikTok and is supposed to be the “deconstructed” version of lasagne. Credits to Danny Loves Pasta (@dannylovespasta) who came up with the recipe. This thick soup slash stew is comforting, delicious and can be made in just one pot. Apparently, this recipe was so good that even SZA asked for the recipe!
The original recipe is not vegan so here’s an easy vegan version with tasty protein options – we will be using a mix of textured vegetable protein and extra firm tofu. You can also add some vegetables of your choice to make it a more well-rounded meal. Break the lasagne sheets over the soup and add them directly to cook in the flavourful sauce.
The soup also calls for cheese, but you can easily substitute that with vegan cheese and nutritional yeast. Instead of cream, use coconut cream for a whole food substitute. When I made this, the soup was quite thick but soon realised that’s how it is meant to be. You can also decide to thin it out with more water and add an extra vegetable stock cube.
What Do I Need?
- aromatics – onion and garlic helps to add flavour. If you are alliums free, you can use a pinch of hing.
- protein –Â textured vegetable protein (TVP) and extra firm tofu. You can alternatively add cooked lentils and walnuts.
- seasoning – bay leaves, dried herbs, vegetable boullion cube and nutritional yeast
- tomato –Â tomato paste and tomato passata for flavour and colour. You can additional add freshly chopped tomatoes
- creaminess – coconut cream or soy cream
- lasagne noodles – you can use gluten free sheets to make this dish gluten free
- herbs – chopped basil and parsley
This recipe can easily be made alliums free and gluten free.
Allium free substitution: pinch of hing (asafoetida) instead of onion and garlic
gluten free substitute: gluten free vegetable boullion cube, gluten free lasagne noodles
Vegan One-pot Lasagne Soup
Ingredients
- 2 tbsp olive oil
- 1 white onion
- 2 cloves garlic
- 1/2 cup textured vegetable protein (TVP)
- 2 tsp dried herbs
- 2 cubes vegetable boullion cube
- 2 tbsp tomato paste
- 2 cups tomato passata
- 2 bay leaves
- 4-6 cups water
- 1/2 cup coconut cream
- 1/2 box lasagne noodles
- 1/2 cup shredded vegan cheese
- 2 tbsp nutritional yeast
- 1/4 cup chopped basil
- black pepper
Garnish
- shredded vegan cheese
- parsley or basil
Instructions
- Soak TVP in hot water for 5-10 minutes. Drain excess water.
- Dice onion and chop garlic very finely.
- Add olive to a pan and add onion. Saute until it becomes translucent, then brown. Add minced garlic and saute for a few minutes.
- Add TVP and crumble some extra firm tofu. Give it a good mix.
- Add tomato paste, tomato passata, dried herbs and vegetable boullion cubes. Give it a good mix and add 4 cups of water.
- Add bay leaves and simmer for 5 minutes.
- Break lasagne sheets and add to the soup. Cover with the lid and cook for 15-20 minutes, stirring it every 3-5 minutes.
- Finally add coconut cream, shredded vegan cheese, nutritional yeast and simmer for an additional 5 minutes. Stir in basil.
- Serve with vegan cheese and chopped parsley.