![]() Totally optional, but totally necessary IMO. Optional but tasty-nutritional yeast adds a boost of umami flavor. Feel free to add whatever yummy veggies you have on hand. Heat a large pot or rimmed 12-inch skillet over medium heat. Gluten free (or regular) lasagna noodles. Set out a large baking dish (9×13 inch or similar size) and lightly grease. Don’t have marinara? Use plain tomato sauce instead and add Italian seasoning or fresh basil. Vegetable broth, jarred marinara sauce, and tomato paste. Go ahead and dig in to this yummy vegan lasagna soup! Ingredients for Easy One Pot Vegan Lasagna Soup I can attest that vegan cheese has come a long way since the first time I ate it, so give it a try! I made this vegan lasagna soup with my current vegetable obsession, asparagus, plus frozen peas because peas are AWESOME, and totally underrated IMO.Īnd, while I don’t follow a vegan diet, I love experimenting with more plant based foods, like vegan cheeses and pesto. Add in seasoning salt, oregano, garlic powder, dried parsley, black pepper and onion powder. Once heated, add minced garlic and saute for 1 minute until fragrant. ![]() ![]() Sorry to repeat myself, but you have overwhelmingly asked for more quick and easy recipes on my Spicy RD Nutrition Survey, so ask, and you shall receive!!! To a large skillet (preferably with a lid) add 1 tablespoon oil. Heck, if you’re really in to serving things “family style” you can just give everyone a spoon and dig into the pot. Oh, and did I tell you how easy this is to make? And that you only need one pot to make it? Hello, less dishes to wash! Serve with fresh herbs and red chili flakes. Perfect for a big ol’ bowl of this nourishing lasagna soup topped with creamy vegan pesto ricotta, and a sprinkle of plant based Mozzarella cheese. This Creamy Vegan Lasagna Soup is SO delicious!
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