Vegan Lasagna Soup
A big bowl of comfort, this is the perfect meal for those nights when you feel like lasagna but don't have the time or energy to put in the work required. This one is vegan, but everyone will love it, it's that tasty.
To make it gluten free, just substitute the pasta sheets with gluten free pasta.
2 tblspns olive oil
2 onions, peeled and diced
3 cloves of garlic, minced
3 celery sticks, diced
3 medium carrots, peeled and diced
100g textured vegetable protein (optional)
150g red or white wine
400g tin of chopped tomatoes
300g passata or tomato puree
1 L vegetable, chicken or beef stock
300g of soy milk
large handful chopped fresh basil or 1 tspn dried
1 tblspn nutritional yeast flakes
250g lasagna sheets
1/2 tspn salt or to taste
freshly cracked black pepper
Heat the olive oil in a large stockpot over medium-high heat. Add onion, garlic, celery and carrot, and cook, stirring occasionally, for approx 10 minutes.
Add the vegetable protien if using and the wine. Cook and allow the alcohol to evaporate for 2 minutes. Add the tomatoes, passata, stock, milk,basil, yeast, and salt and pepper. Stir to combine, and bring to the boil. Reduce heat to medium-low.
Break the lasagna sheets into small pieces and submerge in the liquid. Add more water if there's not enough liquid, or you'd like your soup more liquid like than stew.
Simmer for approx 8 - 10 minutes, stirring occasionally, until the pasta is just cooked. If using gluten free pasta, the cook time may be less. Check packet for suggested cook time.
Serve topped with parmesan cheese (vegan) and freshly ground pepper if desired.
Serves 4 - 6