Vegan Lasagna Soup is delicious, meaty, cheesy, rich, easy, and gluten-free. It makes a tasty plant-based dinner that everyone will love. Yum!
This lasagna soup is totally vegan and also uses gluten-free lasagna noodles. It’s rich and tomatoey and full of flavor. It’s literally three servings, bowl licking good.
I used the gluten-free lasagna noodle brand I can get at my local grocery store. They’re flat noodles, not the ruffled ones. They taste great but aren’t as pretty! As always, use what you have! I like lots of vegetables in my lasagna so this has a generous amount of zucchini and …
… carrots. They added lots of flavor and were still a little firm after cooking so added some nice texture, too.
This is nice served with simple garlic bread … just slather some vegan butter on your favorite bread, sprinkle on some garlic powder, and toast in the oven until browned.
Vegan Lasagna Soup
Vegan Lasagna Soup is delicious, meaty, cheesy, rich, easy, and gluten-free. It makes a tasty plant-based dinner that everyone will love. Yum!
Ingredients
- 2 tablespoons oil for cooking, can substitute water
- 1/2 cup sliced onion
- 2 cups Gardein Meat Crumbles or your favorite vegan meat crumbles
- 6 ounces tomato paste
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 1 tablespoon Better Than Bouillon Paste
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 tablespoon parsley flakes
- 6 tablespoons nutritional yeast
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon black pepper
- 3 tablespoons sugar
- 4 ounces extra-firm tofu, crumbled
- 3 cups water add more or less to get the right consistency
- 1 cup chopped carrots
- 1 cup sliced zucchini
- 12 oz gluten-free lasagna noodles
- 1 cup vegan mozzarella cheese shreds
- 1/2 cup vegan cream cheese
- 2 cups fresh spinach
Instructions
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In a large, heavy-bottomed soup pot, sautee the onions and meat crumbles until tender and browned.
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Add in the tomato paste, diced tomatoes, tomato sauce, basil, bouillon, oregano, parsley, nutritional yeast, garlic and onion powder, black pepper, sugar, water, and tofu. Simmer for about 5 minutes.
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Then add the zucchini and carrots and simmer for another 5 minutes.
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Break the lasagna noodles into bite-sized shards and add them into the pot. Stir frequently to prevent sticking or clumping. Simmer for about 12 minutes, until the lasagna noodles are done.
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Add the vegan mozzarella and cream cheese and stir in. Then add the spinach and stir to distribute. Let simmer for a minute or so, until the cheese and melted and the spinach is wilted.
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Serve with more cheese and cream cheese on top. Chopped fresh spinach makes a nice garnish.
XO Lisa
More Vegan Dinner Ideas
Here are some delicious vegan dishes that are perfect for dinner. Try them tonight!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.