Lasagna Soup…mmmm.

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I found this amazing looking recipe online a few weeks ago. I could not wait to make it for my boyfriend and attempt to make it Vegan for myself. It turned out so good. Not only did the original version get rave reviews from my man, but my Vegan friends came over for dinner that night and loved the Vegan version. I served it with toasted garlic baguette slices. This is definitely going in my keeper binder of recipes. 
Lasagna Soup
2 tsp olive oil
1 lb of soy sausage crumbles*
1 cup chopped onion
2 garlic cloves
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbls tomato paste
1 28-oz can fire roasted diced tomatoes
2 bay leaves
6 cups veggie broth
Gluten-free lasagna noodles
chopped basil for garnish
salt & pepper to taste



Heat olive oil in a large pot over medium heat. Add sausage crumbles, and brown for about 5 minutes. Add onions and cook until softened about 6 minutes. Add garlic, oregano and red pepper flakes. Cook for one minute. Add tomato paste and stir well to incorporate. Cook for 2 to 3 minutes.
Add diced tomatoes, bay leaves and veggie broth. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.  
While the soup cooks, make the cheesy yum (below) and the pasta. Cook pasta according to package and set aside. (I broke up the lasagna into bite size pieces before cooking)
To serve the soup, place a dallop of cheezy yum in bottom of bowl, add noodles and ladle hot soup over top. 

Garnish with chopped basil. 


for the cheezy yum:
You can use a store bought dairy-free ricotta cheese alternative or make your own out of tofu (recipe here).
Or use my recipe for:
 Cashew Basil Cheeze 
2 cups cashews, soaked 4 hours
juice of one lemon
salt & freshly ground pepper
1 tsp thyme
handful of fresh basil, roughly chopped
1 pinch of cayenne pepper
2 tbls nutritional yeast
1 tsp garlic powder or 1 garlic clove
few drizzles of olive oil
Blend all the ingredients in a food processor until a creamy, yet fluffy consistency forms. Adjust seasoning to taste.
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*You can use any brand of sausage alternative you want but please note most of them have wheat in them. Here is a great recipe for Tempeh Sausage Crumbles.
These are the lasagna noodles I used:
They held their shape very well, were not gummy and to me tasted just like regular noodles. 
—————————as I promised————————–


Simple Garlic Ginger Miso Soup
32-oz Veggie Broth
1/3 c Miso
2 garlic cloves, minced
1 package of tofu*
1/4 cup dried wakame
1 piece of kombu
1/4 tsp sesame oil
Add vegetable broth to a medium pot with the piece of kombu and bring to a boil. Slice tofu into cubes and add to pot along with all other ingredients but the miso. Let simmer on low for 20 minutes. Right before serving add miso and stir until dissolved. 
I love the traditional garnish of green onions but to change it up I served mine with fermented ginger carrots on top. Adds crunch and an extra zesty ginger flavor to the soup.  
*I am very excited that Trader Joes now carries Organic Sprouted Extra-Firm Tofu!
Sprouted tofu–with its easier digestion, higher levels of protein, calcium, iron, and omega-3 fats–is a great alternative to regular tofu. 

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Miso Facts
Did you know?
  • Consuming Miso soup 3-4 times a week can have a very positive effect on your health.
  • Miso increases digestive enzymes by creating the environment in the intestines for the good bacteria to thrive.
  • It’s especially beneficial to consume miso in the morning, it gets the intestines and stomach revved up and ready to work; for a day of breaking down, absorbing, and eliminating all we eat.
  • Miso increases digestion and absorption, it helps in remedying irritable bowel syndrome, constipation, and diarrhea.
  • Miso contains living enzymes that aid digestion & strengthen the blood.
  • According to legend, miso was a gift from the gods to ensure humanity’s health, longevity, and happiness.
  • Helps maintain nutritional balance – full of nutrients, beneficial bacteria and enzymes, miso provides: protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin.
  • Antiviral — miso is very alkalizing and strengthening to the immune system helping to combat a viral infection.

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