Crockpot Lasagna Soup - Vegan Recipe
 
Prep time
Cook time
Total time
 
A delicious and hearty vegan lasagna soup packed with tomatoes, carrots, spinach, and noodles. Topped with dairy free cheese and parsley. Made easy by using a Crock Pot pressure cooker to save you and your family time.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 2 tbsp olive oil
  • 1 cooking onion, diced
  • 4 cloves garlic, minced
  • 2 cups mushrooms, roughly chopped
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 cups (1 lb) veggie ground round
  • 2 tbsp Italian seasoning
  • 1 pinch red pepper flakes
  • ½ tsp black pepper
  • 1-28 oz can crushed tomatoes,
  • 1 jar passata
  • 6 cups water
  • 3 no-beef bouillon cubes (you can also use vegetable bouillon)
  • 1 bay leaf
  • 1 tsp sweetener of choice (I like to use agave)
  • 10 lasagna noodles, broken into bite-size pieces (GF optional)
  • 1 tsp sea salt (optional to taste)
  • 1 cup unsweetened soy milk or cashew cream
  • 3 cups chopped spinach
  • Fresh parsley, to garnish
  • Vegan crumbly cheese (I like to use my vegan feta recipe), to garnish
Instructions
  1. Using the brown/saute function on the Crock-Pot Express Pressure Cooker, heat olive oil, and saute onion, garlic, mushrooms, carrots, and celery, until the onion becomes translucent and soft, about 3-5 mins, stirring constantly.
  2. Add veggie ground round, Italian seasoning, red pepper flakes, and black pepper and cook until heated through about 3 mins.
  3. Stir in crushed tomatoes, passata, water, bouillon cubes, and a bay leaf, and bring to a simmer. Taste and add salt to taste
  4. Stir in lasagna pieces, turn off brown/saute function and seal with lid ensuring the steam release knob is closed.
  5. Press "soup" and adjust the time to 6 minutes.
  6. When the Crock-Pot Express Pressure Cooker beeps, slowly, open the steam release knob to ensure so sauce splatters everywhere.
  7. When all pressure is released, open the lid and give the soup a stir.
  8. Stir in soy milk (or cashew cream) and spinach.
  9. Serve garnished with fresh parsley and vegan cheese (if desired) and additional red pepper flakes.
Nutrition Information
Calories: 523 Fat: 11.6g Fiber: 15.4g Protein: 39.5g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/11/27/crockpot-lasagna-soup-vegan-recipe/