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: The Edgy Veg
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
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.
Add veggie ground round, Italian seasoning, red pepper flakes, and black pepper and cook until heated through about 3 mins.
Stir in crushed tomatoes, passata, water, bouillon cubes, and a bay leaf, and bring to a simmer. Taste and add salt to taste
Stir in lasagna pieces, turn off brown/saute function and seal with lid ensuring the steam release knob is closed.
Press "soup" and adjust the time to 6 minutes.
When the Crock-Pot Express Pressure Cooker beeps, slowly, open the steam release knob to ensure so sauce splatters everywhere.
When all pressure is released, open the lid and give the soup a stir.
Stir in soy milk (or cashew cream) and spinach.
Serve garnished with fresh parsley and vegan cheese (if desired) and additional red pepper flakes.