HIGH PROTEIN VEGAN LASAGNA SOUP #soup #healthyrecipe

HIGH PROTEIN VEGAN LASAGNA SOUP #soup #healthyrecipe

This thick and generous Lasagna Soup is stuffed with fiber plant based protein. Veggie lover and gluten free, is an ameliorating a wonderful dinner in a bowl!

One pot suppers are the best. Not just they spare you time and a ton of tidying up, yet you essentially get all that you need in one bowl. Also, amid the colder months, nothing pulsates a bowl of warm, generous soup. On the off chance that it's stuffed with supplements, far and away superior.

We've seen a ton of Lasagna Soup plans drifting around the web recently. What's more, despite the fact that we've never attempted it, it looks so great, we needed out it an attempt. We needed to help its dietary benefit to make it a reasonable feast, so as opposed to utilizing normal lasagna noodles, we included Explore Cuisine Green Lentil Lasagna Sheets.

Made with lentil, pea and dark colored rice flour, these noodles pack 11 grams of protein and 3 grams of fiber for every serving. They're additionally guaranteed gluten free and made with every single natural fixing.

HIGH PROTEIN VEGAN LASAGNA SOUP #soup #healthyrecipe

Also try our recipe : The BEST EVER Grilled Chicken Marinade #dinner #healthyrecipe

INGREDIENTS

  • 2 tbsp extra virgin olive oil oil
  • 8oz portabella mushrooms, gills removed
  • 28oz canned diced tomatoes
  • 1/3 cup basil, 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
  2. Add  the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt  and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
  3.  Serve the soup hot, and sprinkle 2 tablespoons of cheese on top


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