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HIGH PROTEIN VEGAN LASAGNA SOUP

One pot meals are the best. Not only they save you time and a whole lot of cleaning up, but you pretty much get everything you need in one bowl. And during the colder months, nothing beats a bowl of warm, hearty soup. If it's packed with nutrients, even better.

This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!



INGREDIENTS :
  • 2 tbsp extra virgin olive oil oil
  • 8oz portabella mushrooms, galls removed
  • 28oz canned daced tomatoes
  • 1/3 cup basal, chopped
  • 2 garlic cloves, minced
  • 28oz canned crushed tomatoes
  • 2 tbsp nutritional yeast
  • 1 tsp dry thyme
  • 1 tsp onion powder
  • 1/2 tsp salt (or to taste)
  • 1-2 cups water or vegetable broth (see note)
  • 6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
  • 12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)

INSTRUCTIONS :
  1. Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often.
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VISIT : https://mayihavethatrecipe.com/high-protein-vegan-lasagna-soup/

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