Main
Vegan White Lasagna Soup
1 hServes 4Nutri-Score C€€
C
1 h
1 hVegan White Lasagna Soup
what you need
Ingredients
cashews (soaked in hot water, then blended with water into a cream)Nuts & seeds150 g
water (for the cashew cream)Other240 ml
firm tofu (pressed and crumbled)Fresh400 g
garlic (minced)Produce4 pieces
olive oil (plus extra for drizzling)Pantry45 ml
basil (fresh, chopped)Produce10 g
salt (to taste)Spices5 g
tofu bacon (homemade or store-bought, baked until crisp)Fresh150 g- vegan sausage (casings removed, crumbled)Fresh300 g
onion (diced)Produce1 piece
Italian seasoningSpices5 g
vegan chicken brothPantry1 litre- bay leafSpices1 piece
lasagna sheets (broken into pieces)Grains200 g
spinach (fresh, wilted)Produce150 g
per serving
Nutrition
506kcal
- Carbs
- 44 g
- Proteins
- 24 g
- Fat
- 26 g
what you’ll use
Tools
Blender
Mixing bowl
Baking tray
Oven
Stockpot
Frying pan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Bake the tofu bacon
- Spread the tofu bacon on a baking tray.
- Bake in the oven until crisp and golden.
- Step 4
Build the soup base
- Brown the vegan sausage in a pot.
- Add the onion, garlic and Italian seasoning and cook until softened.
- Step 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.
- Step 6
Cook the lasagna sheets
- Add the broken lasagna sheets to the soup.
- Simmer until the pasta is tender.
- Step 7
Finish and serve
- Stir in the wilted spinach.
- Ladle into bowls and top with the vegan ricotta and tofu bacon.
most cooked first