Gluten Free Vegan Lasagna Soup
Can't decide between soup and lasagna? I've got you covered! This Gluten Free Vegan Lasagna Soup is a cozy, one-pot meal that brings everything you love about lasagna to a cozy bowl of soup! This hearty, dairy-free, and gluten-free dish is bound to become a new favorite at home! Made with lentils, Good Graces gluten-free pasta, and a creamy tomato sauce, it’s packed with protein, veggies, and comforting flavors.
Servings 8 servings
Calories 287kcal
Equipment
- stove, dutch oven
Ingredients
- 1 yellow onion diced
- 5 garlic cloves minced (about 2 tbsp)
- 8 oz cremini mushrooms finely chopped
- 3 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp sea salt
- ½ tsp black pepper
- ½ cup dry red lentils
- 8 cups vegetable broth
- 1 cup Good Graces tomato sauce
- 12 oz Good Graces gluten free rotini
- ⅓ cup nutritional yeast
- ½ cup raw cashews*
- ½ small lemon juiced
- 1 tbsp balsamic vinegar
- 4 cups baby spinach chopped
- ½ cup Italian parsley finely chopped
Instructions
- Heat a large dutch oven over medium low heat and add 1 tbsp dairy free butter, olive oil, or broth to coat. Add in the onion and sauté for 4-5 minutes until tender and fragrant. Add in the garlic and sauté for another 30 seconds.
- Next, add the mushrooms and sauté for 4-5 minutes until tender and juices have released, deglazing with broth or water as needed.
- Then, add the tomato paste and spices, stirring to let tomato paste caramelize.
- Pour in the lentils, 7 cups of the broth, and tomato sauce and bring to a boil. Once boiling, add the noodles and cook for about 8-10 minutes (adjust cooking time based on the type of noodle) until pasta is al dente.
- Meanwhile, add the remaining 1 cup of broth to a high speed blender with the nutritional yeast and cashews and puree until smooth and creamy, about 60 seconds.
- Once pasta is al dente, add the blended cashew mixture to the soup, season with lemon juice, balsamic, and adjust with seasonings. Stir in the spinach and cook just until wilted.
- Serve hot, garnished with fresh parsley!
Notes
*If you have a high speed blender, such as a Vitamix, you can add your raw cashews straight to the blender. If not, you will need to soak your cashews overnight or boil for 10 minutes prior to blending.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 52g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1466mg | Potassium: 629mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2465IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 4mg
