Vegan Lasagna Soup
This vegan lasagna soup is the epitome of comfort food. It comes together so quickly, and is truly a hug in a bowl.
Ingredients
- ½ tablespoon light olive oil
- ¼ Vidalia onion chopped
- 2 to 3 garlic cloves chopped
- 1 (12 ounce) package vegan ground beef
- 1 cup tomato sauce
- 6 cups water
- 5 lasagna sheets broken into pieces
- 3 ounces spinach
- ¾ cup vegan mozzarella
- Optional: 1 tablespoon agave
- Garlic powder, onion powder, salt, and black pepper to taste
- 1 batch tofu ricotta
Instructions
- In a medium-sized pot, heat the olive oil over medium-low. Sauté the garlic and onion until fragrant, about 2 to 3 minutes.
- Add the vegan ground beef and cook until browned, breaking it up as it cooks, 5 to 7 minutes.
- Pour in the water and marinara sauce. Increase heat to high and bring to a rolling boil.
- Break the lasagna sheets into 4 to 5 pieces each and add them to the pot. Stir in the spinach and vegan mozzarella.
- Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the pasta is tender, the spinach is wilted, and the cheese has melted into the broth.
- Taste and adjust seasoning. I also like to add in the agave to balance out the flavor.
- Ladle into bowls and top each serving with a generous dollop of vegan ricotta.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. The nutritional information is for 1 serving of the soup (520g) with a dollop (40g) of the vegan ricotta.
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Nutrition
Serving: 550gCalories: 455kcalCarbohydrates: 40gProtein: 26g
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