HIGH PROTEIN VEGAN LASAGNA SOUP #veganrecipes #glutenfree

HIGH PROTEIN VEGAN LASAGNA SOUP #veganrecipes #glutenfree

This thick and healthy Lasagna Soup is stuffed with fiber plant-based protein. Veggie lover and without gluten, is a consoling a wonderful dinner in a bowl!

One pot dinners are the best. Not just they spare you time and a ton of tidying up, yet you practically get all that you need in one bowl. What's more, during the colder months, nothing pulsates a bowl of warm, generous soup. On the off chance that it's stuffed with supplements, far and away superior.

Made with lentil, pea and dark colored rice flour, these noodles pack 11 grams of protein and 3 grams of fiber for every serving. They're additionally affirmed gluten free and made with every single natural fixing.

Rather than ground hamburger, for this Lasagna Soup we utilized Portabella mushrooms, which we hacked up little, for their rich flavor and substantial consistency. We wrapped it up with two or three tablespoons of cheddar ( you can pick vegetarian or dairy), sprinkled over the top while the soup sister still hot, for melty gooey goodness.


HIGH PROTEIN VEGAN LASAGNA SOUP #veganrecipes #glutenfree


  • 2 tbsp extra virgin olive oil oil
  • 8oz portabella mushrooms, gills removed
  • 28oz canned diced tomatoes
  • 1/3 cup basil, chopped
  • 2 garlic cloves, minced
  • 28oz canned crushed tomatoes
  • 2 tbsp nutritional yeast
  • 1 tsp dry thyme
  • 1 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1-2 cups water or vegetable broth (see note)
  • 6 sheets Explore Cuisine Organic Green Lentil Lasagne,  broken into small pieces
  • 12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)


  1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
  2. Add  the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt  and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
  3.  Serve the soup hot, and sprinkle 2 tablespoons of cheese on top

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Read More Our Recipe : Garlicky Greek Spaghetti Toss

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