Hoofdgerecht
Vegan White Lasagna Soup
1 uVoor 4Nutri-Score C€€
C
1 u
1 uVegan White Lasagna Soup
wat u nodig heeft
Ingrediënten
cashews (soaked in hot water, then blended with water into a cream)Noten en zaden150 g
water (for the cashew cream)Overig240 ml
firm tofu (pressed and crumbled)Vers400 g
garlic (minced)Groente en fruit4 stukken
olive oil (plus extra for drizzling)Voorraadkast45 ml
basil (fresh, chopped)Groente en fruit10 g
salt (to taste)Kruiden en specerijen5 g
tofu bacon (homemade or store-bought, baked until crisp)Vers150 g- vegan sausage (casings removed, crumbled)Vers300 g
onion (diced)Groente en fruit1 stuk
Italian seasoningKruiden en specerijen5 g
vegan chicken brothVoorraadkast1 liter- bay leafKruiden en specerijen1 stuk
lasagna sheets (broken into pieces)Granen200 g
spinach (fresh, wilted)Groente en fruit150 g
per portie
Voedingswaarden
506kcal
- Koolhydraten
- 44 g
- Eiwitten
- 24 g
- Vetten
- 26 g
wat u gebruikt
Keukengerei
Blender
Mengkom
Bakplaat
Oven
Soeppan
Koekenpan
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Bake the tofu bacon
- Spread the tofu bacon on a baking tray.
- Bake in the oven until crisp and golden.
- Stap 4
Build the soup base
- Brown the vegan sausage in a pot.
- Add the onion, garlic and Italian seasoning and cook until softened.
- Stap 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.
- Stap 6
Cook the lasagna sheets
- Add the broken lasagna sheets to the soup.
- Simmer until the pasta is tender.
- Stap 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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