Vegan One-pot Lasagne Soup
This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.
Servings: 4
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.