Description
A delightful and hearty vegan lasagna soup packed with flavors of earthy mushrooms, creamy cashew ricotta, and a rich tomato broth.
Ingredients
Scale
- 2 cups mushrooms (shiitake and cremini)
- 1 cup lasagna noodles (regular or gluten-free)
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 1 cup cashews (soaked)
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1 onion (diced)
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt to taste
- Fresh herbs for garnish
Instructions
- Blend soaked cashews with lemon juice, nutritional yeast, garlic, and a touch of water until smooth. Set aside.
- In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent.
- Add chopped mushrooms and salt. Cook until soft, about five minutes.
- Stir in crushed tomatoes and tomato paste, then pour in vegetable broth. Bring to a gentle simmer for 10-15 minutes.
- Break lasagna noodles into smaller pieces and add to the pot. Cook until al dente, stirring occasionally.
- Lower the heat and stir in cashew cream. Adjust seasoning if needed.
- Garnish with fresh herbs and serve warm.
Notes
Let the soup rest for a few minutes before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan lasagna, comfort food, soup, healthy meals, Italian cuisine
