Savour in the cozy comfort of a warming bowl of One Pot Vegan Broken Lasagna Soup. This recipe transforms the classic lasagna into a hearty and nourishing stew, featuring textured vegan protein, tender broken lasagna noodles, and a medley of aromatic herbs and spices. The rich tomato-based broth, combined with the creaminess of cashew tofu ricotta, creates a symphony of flavours and textures. With a touch of fresh basil, this soup offers a comforting and wholesome experience that captures the essence of lasagna in every spoonful.
- Vegan Broken Lasagna Stew
- Textured Vegan Protein (TVP)
- Vegan Beef Broth
- Olive Oil
- Diced Onion
- Minced Garlic
- Tomato Paste
- Diced Tomatoes
- Dried Oregano
- Dried Basil
- Dried Thyme
- Broken Lasagna Noodles
- Fresh Spinach
- Cashew Tofu Ricotta Topping
- Nutritional Yeast
- Lemon Juice
- Garlic Powder
- Fresh Basil Leaves
- Comforting Flavors and Textures
- Vegan Soup Recipe
- Plant-Based Stew
- Easy Vegan Recipe
- Wholesome Vegan Dish
- Dairy-Free Ricotta Alternative
- Vegan Comfort Food
- Quick and Delicious Vegan Meal
- Hearty Vegan Stew
- Vegan Dinner Idea
- Homemade Vegan Ricotta
- Vegan Italian Recipe
Research Keywords:
- Plant-based protein sources
- Substituting TVP in recipes
- one pot meals
- one pot dinner
- one pot pasta
- Health benefits of nutritional yeast
- Vegan cooking techniques
- Benefits of firm tofu
- Vegan soup variations
- Cooking with vegan beef broth
- Nutritional value of fresh spinach
- Flavor profile of dried herbs
- Vegan cashew-based sauces
- Lemon juice in vegan recipes
- Garlic powder uses in plant-based cooking
- How to make vegan ricotta
- Breaking lasagna noodles for soups
- Tips for perfecting vegan stews
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My Inspiration Behind This Recipe 🤍
I have been seeing this broken lasgana all over the interent for over a year! I thought it was finally time to create the recipe for Vic Eats. I can’t eat dairy because it makes me really sick so I created this recipe to be a vegan version of the very loved Broken Lasagna Soup. The cashew tofu ricotta is a nice creamy touch to this hearty soup (but its completely optional). This One Pot Vegan Broken Lasagna Soup is hearty, tasty, high in protein and customizable. The perfect one pot dinner for a chilly night! 🍅
Why You'll Love This One Pot Vegan Broken Lasagna Soup ❤️
- Nourishing Plant-Based Protein: Elevate your plant-based dining with this soup’s rich infusion of textured vegan protein (TVP), tofu, and cashews; delivering a substantial protein boost that’s both satisfying and nourishing.
- Quick Preparation: Create a satisfying meal in just 50 minutes with easy-to-follow instructions, enhanced by the creamy cashew tofu ricotta topping, delivering a luxurious touch to this vegan soup delight.
- Perfect Leftovers for Tomorrow Night’s Dinner: Prepare a batch of this One Pot Vegan Broken Lasagna Soup and savour its enhanced flavours on subsequent days as the hearty stew melds and deepens, making it an ideal and convenient option for enjoying multiple delicious meals.
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Ingredients Needed 🥑
- Textured Vegan Protein (TVP): TVP soaks up the flavours of the broth, providing a hearty and protein-packed base (mimicking ground beef) that complements the other ingredients.
- Vegan Beef Broth: The rich vegan beef broth infuses the soup with savoury depth, enhancing the overall taste and ensuring a satisfying, flavourful bowl.
- Olive Oil: Olive oil lends a gentle richness to the pot, allowing the onions and garlic to sauté to perfection and creating a well-balanced base.
- Onion: Diced onion adds a sweet and aromatic element, contributing to the soup’s flavourful foundation.
- Minced Garlic: Minced garlic releases its aromatic essence, intensifying the taste profile and providing a robust undertone.
- Tomato Paste: Tomato paste brings a concentrated tomato flavour, contributing to the stew’s body and enhancing its overall depth.
- Diced Tomatoes: The canned diced tomatoes provide a burst of freshness and acidity, balancing the richness of the other ingredients.
- Dried Oregano, Dried Basil, Dried Thyme: These dried herbs infuse the soup with traditional Italian flavours, creating a harmonious blend that’s both aromatic and comforting.
- Broken Lasagna Noodles: Broken lasagna noodles add substance to the stew, creating a comforting texture reminiscent of lasagna.
- Fresh Spinach (Optional): Fresh spinach adds a nutritious touch of vibrant colour and earthy flavour to the stew, enhancing its overall wholesomeness.
- Raw Cashews: Soaked raw cashews form the base of the creamy ricotta topping, lending a velvety texture and subtle nutty richness.
- Firm Tofu: Pressed and crumbled tofu adds a creamy consistency and plant-based protein to the ricotta topping, mimicking traditional dairy ricotta.
- Nutritional Yeast: Nutritional yeast enhances the ricotta topping with a cheese-like flavour, adding depth and a savoury note.
- Lemon Juice: Lemon juice brightens the ricotta topping, providing a zesty and tangy contrast to the other flavours.
- Fresh Basil Leaves: Fresh basil leaves garnish the stew, infusing it with aromatic freshness and adding a burst of colour.
How to Make One Pot Vegan Broken Lasgana Soup 🥘
In a medium bowl, soak the textured vegan protein (TVP) in 2 cups of hot vegan beef broth for about 10 minutes. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another 1 minute.
Add the rehydrated TVP to the pot and cook for 3-4 minutes until slightly browned.
Stir in the tomato paste and cook for 2 minutes to toast it slightly. Pour in the remaining 4 cups of vegan beef broth and the can of diced tomatoes with their juices. Add dried oregano, dried basil, dried thyme, garlic powder, onion powder, red chilli pepper flakes, salt, and pepper. Bring the mixture to a simmer.
Break the lasagna noodles into smaller pieces and add them to the pot. If using fresh spinach, add it now as well as the chopped parsley. Let the stew simmer for about 9-12 minutes until the noodles are tender and the flavours meld. Add more broth or water depending on desired consistency.
Cashew Tofu Ricotta
While the stew is simmering, prepare the cashew tofu ricotta. In a blender, combine soaked cashews, medium or firm tofu, nutritional yeast, lemon juice, garlic powder, onion powder and salt. Blend until smooth and creamy and set aside for now. Adjust seasoning to taste.
To serve, ladle the broken lasagna stew into bowls. Top each serving with a dollop of the cashew tofu ricotta mixture and garnish with fresh basil leaves. Enjoy! 🙂
Vic's Quick Tips for One Pot Vegan Broken Lasagna Soup 📝
- Enhance Flavour with Fresh Herbs: Elevate the taste by adding fresh basil leaves to the stew just before serving. Their aromatic freshness perfectly complements the rich flavours.
- Customize with Greens: While spinach is a fantastic addition, feel free to experiment with other leafy greens like kale or chard for added nutritional diversity.
- Perfecting the Ricotta Topping: Achieve an extra-smooth ricotta texture by soaking cashews overnight or using hot water for a quicker soak before blending.
- Gluten-Free Option: For a gluten-free variation, substitute broken lasagna noodles with your favourite gluten-free pasta, ensuring the same satisfying bite and texture.
Serving Suggestions & Storing 🍽
- Enjoy with a Side: Accompany this hearty stew with a slice of crusty bread or a simple side salad to balance out the meal and enhance the dining experience.
- Pair with Wine: Complement the robust flavors of the stew with a light to medium-bodied red wine, like a Pinot Noir or Chianti, which can enhance the herbal and savory notes in the dish.
- Cool and Refrigerate: Allow the stew to cool down before storing. Transfer any leftovers into an airtight container and place it in the refrigerator.
- Consume Within: Enjoy the stored stew within 2-3 days to ensure the best quality and freshness.
- Reheating: Gently reheat the stew on the stovetop over medium heat. You may need to add a splash of broth or water to maintain the desired consistency.
- Ricotta Topping: For the best texture, consider preparing the cashew ricotta topping separately when reheating the stew. Blend a fresh batch of the topping and add it to individual servings as you reheat them.
Ingredient Substituions & Variations ♻️
- Vegan Beef Broth: Swap vegan beef broth with vegetable broth for a different flavor profile that still maintains the plant-based essence.
- Gluten-Free Option: Opt for gluten-free lasagna noodles to cater to gluten-sensitive or gluten-free diets, ensuring everyone can enjoy the dish.
- Soy-Free Protein: If avoiding soy, substitute TVP with cooked lentils, cooked quinoa, or a mix of your favorite beans for a protein-rich alternative.
- Leafy Greens Alternatives: Replace spinach with kale, Swiss chard, or collard greens to introduce varied textures and flavors to the stew.
- Nut-Free Ricotta: Instead of cashews, consider using blanched almonds or macadamia nuts for the ricotta topping, maintaining a creamy consistency without nuts.
- Tofu-Free Ricotta: For a soy-free option, replace tofu with an equal amount of soaked and blended sunflower seeds or cooked cauliflower for the ricotta topping.
- Herb Substitutions: Exchange dried herbs with fresh ones, using double the amount, for a fresher and vibrant flavor profile in the stew.
- Low-Sodium Adaptation: If watching sodium intake, use low-sodium or homemade broth, and adjust the amount of salt added to the stew and ricotta topping accordingly.
Recipe FAQ ❔
Absolutely! You can substitute TVP with cooked lentils, chickpeas, or your favourite beans for an alternative source of plant-based protein in the stew.
After the stew has cooled, transfer any leftovers to an airtight container and store them in the refrigerator. Consume the stored stew within 2-3 days for the best quality and freshness.
Certainly! If you have nut allergies, consider using sunflower seeds or blanched almonds as a substitute for cashews in the ricotta topping. This will provide a creamy texture without the use of nuts.
Yes, you can opt for gluten-free lasagna noodles to accommodate a gluten-free diet. This ensures that everyone can enjoy the dish without any gluten-related concerns.
While the stew can be frozen, keep in mind that freezing and reheating might affect the texture of the noodles and the ricotta topping. If you choose to freeze it, store the stew in an airtight container and consume it within a month for the best results.
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Equipment:
- Large Pot
Ingredients:
Broken Lasagna
- 1 Cup Textured Vegetable Protein (TVP)
- 2 Cups Vegan Beef Broth
- 4 Cups Vegan Beef Broth
- 2 Tablespoon Olive Oil
- 1 Medium Onion, diced
- 4 Cloves Garlic, minced
- 1 Can (156 mL) Tomato Paste
- 1 Can (796 mL) Dice Tomatoes
- 1 Teaspoon Oregano, Thyme, Basil, Garlic Powder, Onion Powder, Red Chilli Pepper Flakes, (each)
- Salt & Pepper, to taste
- 2 Cups Broken Lasgana Noodles
- 2 Cups Fresh Spinach
- ¼ Cup Parsely, chopped
- Fresh Basil, for serving
Cashew Tofu Ricotta
- 1 Cup Raw Cashews, previously soaked for 4 hours
- ½ Block Medium or Firm Tofu
- ¼ Cup Nutritional Yeast
- 1 Lemon, juiced
- ½ Teaspoon Salt, Garlic Powder, Onion Powder (each)
Instructions:
Broken Lasagna
- In a medium bowl, soak the textured vegan protein (TVP) in 2 cups of hot vegan beef broth for about 10 minutes. Drain and set aside.1 Cup Textured Vegetable Protein (TVP), 2 Cups Vegan Beef Broth
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another 1 minute.2 Tablespoon Olive Oil, 1 Medium Onion,, 4 Cloves Garlic,
- Add the rehydrated TVP to the pot and cook for 3-4 minutes until slightly browned.
- Stir in the tomato paste and cook for 2 minutes to toast it slightly. Pour in the remaining 4 cups of vegan beef broth and the can of diced tomatoes with their juices. Add dried oregano, dried basil, dried thyme, garlic powder, onion powder, red chilli pepper flakes, salt, and pepper. Bring the mixture to a simmer.4 Cups Vegan Beef Broth, 1 Can (156 mL) Tomato Paste, 1 Can (796 mL) Dice Tomatoes, 1 Teaspoon Oregano, Thyme, Basil, Garlic Powder, Onion Powder, Red Chilli Pepper Flakes,, Salt & Pepper,
- Break the lasagna noodles into smaller pieces and add them to the pot. If using fresh spinach, add it now as well as the chopped parsley. Let the stew simmer for about 9-12 minutes until the noodles are tender and the flavours meld. Add more broth or water depending on desired consistency.2 Cups Broken Lasgana Noodles, 2 Cups Fresh Spinach, ¼ Cup Parsely,
Cashew Tofu Ricotta
- While the stew is simmering, prepare the cashew tofu ricotta. In a blender, combine soaked cashews, medium or firm tofu, nutritional yeast, lemon juice, garlic powder, onion powder and salt. Blend until smooth and creamy and set aside for now. Adjust seasoning to taste.1 Cup Raw Cashews,, ½ Block Medium or Firm Tofu, ¼ Cup Nutritional Yeast, 1 Lemon,, ½ Teaspoon Salt, Garlic Powder, Onion Powder
- To serve, ladle the broken lasagna stew into bowls. Top each serving with a dollop of the cashew tofu ricotta mixture and garnish with fresh basil leaves. Enjoy! 🙂Fresh Basil,
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