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–+ servings

One Pot Vegan Broken Lasgana Soup

Victoria DeMelo
Indulge in the comforting delight of One Pot Vegan Broken Lasagna Soup, a hearty stew that reimagines traditional lasagna with vegan protein, tender noodles, aromatic spices, and a rich tomato-cashew tofu ricotta broth, delivering a wholesome and flavorful experience reminiscent of the classic dish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine American, Italian
Servings 6 Servings
Calories 390 kcal

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,

Video

Nutrition

Serving: 628GramsCalories: 390kcalCarbohydrates: 35gProtein: 22gFat: 20gSaturated Fat: 3gSodium: 700mgPotassium: 600mgFiber: 7gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 5mg
Keyword 30 minute dinner, dairy free, one pot, pasta, vegan
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