I have a handful of lasagna recipes. Classic Vegan Lasagna, Lasagna in Muffin Cups, Lasagna Stuffed Peppers, and now vegan lasagna soup!
If you can’t already tell, I love lasagna. I love most saucy, “meaty,” cheesy dishes, actually. So it stands to reason vegan lasagna would be in my top 10 all time favorite foods.
I actually hardly ever ate lasagna growing up. I can not think of one time my mom or step mom ever made it, actually. My parents grew up in Alabama, and my mom grew up on a farm, so lasagna was not a dish my southern grandmama EVER made. Not that I am sad about that, because what she did cook was the best food on earth. But, if we ever ate out at a place that had lasagna, I ordered it, and I was in heaven.
Once I was grown and married it was the first thing I wanted to learn how to make and I could not turn to my mom for this one. I worked in a small town bank at the time, and decided I would turn to my nice southern co-workers for help. Well, lets just say I was given a recipe that involved Velveeta cheese (if you don’t know what that is, it’s a block of soft American cheese, and it does NOT belong in lasagna, even when I was not vegan!) and I, young and naive, made it how I was instructed with the Velveeta, despite never liking Velveeta to begin wit. At the time I knew how to cook like three things and clearly was not a vegan, and although this seemed off to me, I decided she was older and wiser and knew better than I did. Suffice to say my husband was kind about it, but I don’t think he ate it. I don’t blame him. I mean if you love Velveeta then maybe that lasagna is the best thing on the planet?!? And I adored the woman who gave me the recipe, and she swore her family loved it? To each their own, I suppose. Needless to say, that set in motion my mission to find and make the best lasagna recipe ever, Velveeta not included!
I have made a lot of lasagnas over the last twenty years, but a classic sauce, “meat,” and cheese lasagna is still my favorite, with a nice veggies lasagna coming in second. Once we went vegan it became a whole new task to make the perfect vegan lasagna and I truly think I nailed it. That said, I am always playing with the recipe, baking it into muffin cups for parties, bell peppers for something fun and different, and most recently soup. Vegan lasagna soup is so quick and easy, making it the perfect lasagna dish when you are in a hurry, or just want a warm, hearty, comforting soup on a cold day. It comes together quickly and easily and in a fraction of the time it takes to make regular lasagna!
This soup is a full meal in a bowl and so delicious. Its saucy, creamy, flavorful, and filling. We added cashew cream right into the soup to make up for a lack of cheese, and topped with the perfect easy tofu ricotta! I think this soup would also freeze nicely for easy meal prep! It is also delicious sever with some Easy Homemade Garlic and Herb Artisan Bread or Garlic Challah Rolls So, if you love vegan lasagna as much as I do, try it as a soup! I don’t think you will be disappointed!
INGREDIENTS:
1 lb vegan ground meat. I used Beyond Brand ground.
1 large yellow onion, diced
2 teaspoons minced garlic
1 (14.5 oz) can diced tomatoes
1 ( 28 oz can) crushed tomatoes
8-10 lasagna noodles
1 teaspoon dreid thyme
1 teaspoon dried oregano
1-2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup cashews, plus water for heating
5 cups water divided
2 teaspoons Vegetable Better Than Bouillon
1-2 teaspoons olive of grapeseed oil
Tofu ricotta and fresh basil for topping
INSTRUCTIONS:
In large pot of dutch oven, heat 1-2 teaspoons oil over medium heat. Add the onion and garlic and cook until the onion is soft and translucent. Add the vegan ground “meat” to the onion and cook until the “meat” is cooked through.
Add both cans of tomatoes, all of the seasonings, 4 cups water, and Better than Bouillon to the pot. Reduce heat to a simmer.
Place cashews in a microwave safe container covered in water and microwave for 3 minutes. Drain the water. Add the cashews and 1 cup fresh water to a high speed blender and blend unit completely smooth. Add to the pot and stir in.
Break up the noodles to fit in the pot. Let the noodles cook until they are soft, being sure to stir serval times while they cook to help avoid them sticking together or the bottom of the pot.
Once the noodles are cooked through the soup is done. Top soup with a dollop of tofu ricotta or even vegan mozzarella, fresh parsley, or fresh basil to serve.
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