Plato principal
Vegan White Lasagna Soup
1 hPara 4Nutri-Score C€€
C
1 h
1 hVegan White Lasagna Soup
lo que necesita
Ingredientes
cashews (soaked in hot water, then blended with water into a cream)Frutos secos y semillas150 g
water (for the cashew cream)Otro240 ml
firm tofu (pressed and crumbled)Fresco400 g
garlic (minced)Frutas y verduras4 piezas
olive oil (plus extra for drizzling)Despensa45 ml
basil (fresh, chopped)Frutas y verduras10 g
salt (to taste)Especias5 g
tofu bacon (homemade or store-bought, baked until crisp)Fresco150 g- vegan sausage (casings removed, crumbled)Fresco300 g
onion (diced)Frutas y verduras1 pieza
Italian seasoningEspecias5 g
vegan chicken brothDespensa1 litro- bay leafEspecias1 pieza
lasagna sheets (broken into pieces)Cereales200 g
spinach (fresh, wilted)Frutas y verduras150 g
por ración
Nutrición
506kcal
- Carbohidratos
- 44 g
- Proteínas
- 24 g
- Grasas
- 26 g
lo que usará
Utensilios
Batidora de vaso
Bol
Bandeja de horno
Horno
Olla
Sartén
paso a paso
Preparación
- Paso 1
Make the cashew cream
- Soak the cashews in hot water until softened.
- Drain and blend the cashews with the water until completely smooth.
- Set the cream aside.
- Paso 2
Make the vegan ricotta
- Crumble the tofu into a bowl with the garlic, olive oil and salt.
- Mix well, then top with the basil and a drizzle of olive oil.
- Refrigerate until serving.
- Paso 3
Bake the tofu bacon
- Spread the tofu bacon on a baking tray.
- Bake in the oven until crisp and golden.
- Paso 4
Build the soup base
- Brown the vegan sausage in a pot.
- Add the onion, garlic and Italian seasoning and cook until softened.
- Paso 5
Add broth and cream
- Pour in the vegan chicken broth and add the bay leaf.
- Bring to a boil, then stir in the cashew cream.
- Paso 6
Cook the lasagna sheets
- Add the broken lasagna sheets to the soup.
- Simmer until the pasta is tender.
- Paso 7
Finish and serve
- Stir in the wilted spinach.
- Ladle into bowls and top with the vegan ricotta and tofu bacon.
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