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high protein vegan lasagna soup Recipe

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This recipe for high protein vegan lasagna soup, by , is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kaylen Rice

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp extra virgin olive oil oil

8oz portabella mushrooms, gills removed

28oz canned diced tomatoes

1/3 cup basil, chopped

2 garlic cloves, minced

28oz canned crushed tomatoes

2 tbsp nutritional yeast

1 tsp dry thyme

1 tsp onion powder

1/2 tsp salt (or to taste)

1-2 cups water or vegetable broth (see note)

6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces

12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)

Directions:
Directions:
1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot.

2. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes

3. Serve the soup hot, and sprinkle 2 tablespoons of cheese on top

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.

Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.

 

 

 

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