I was scrolling through some posts the other day, and saw a link to a lasagna soup. I was intrigued, for sure, but knew there was no way the soup would even be vegetarian, much less vegan. But I clicked anyway, and as I scrolled through the recipe I realized it could be made vegan pretty easily. So I tried it and I loved it! I hope you guys like it, too.
Vegan Lasagna Soup w/Parmesan
Ingredients for soup:
1 1/2 cups veggie ground round or vegan sausage (cut into cubes)
1 cup white onion, chopped
4 cloves garlic, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 tbsp. tomato paste
2 – 14 oz cans fire roasted diced tomatoes (do not drain)
2 bay leaves
2 tbsp. nutritional yeast
6 cups vegetable broth
1 1/2 cups whole wheat fusilli pasta
1/2 cup finely chopped fresh basil leaves
Salt and pepper to taste
Ingredients for vegan parmesan:
1/4 cup raw walnuts
1/4 cup nutritional yeast
Salt to taste
Saute onion in a stock pot on medium heat with a little bit of water to prevent sticking for about 5 minutes until the onions are soft and brown. Add veggie ground round or sausage, garlic, oregano, red pepper flakes and tomato paste. Stir well to incorporate and cook about 3-4 minutes until tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, vegetable broth and nutritional yeast. Stir to combine. Bring to a boil, reduce heat and simmer covered for 30 minutes. Add uncooked pasta and simmer for another 10-15 minutes, until pasta is al dente. Stir in basil and salt and pepper to taste. Serve with vegan parmesan.
To make the vegan parmesan – add all ingredients to a blender and pulse blend on low until walnuts are finely ground. You can keep any unused parmesan in an airtight container in the fridge for 7-10 days.