This weekend, I stumbled upon a culinary gem in my kitchen – a one-pot vegan lasagna creation that turned out to be an absolute showstopper. It all started with a couple of open boxes of lasagna noodles, each with a handful of noodles left. Rather than sticking to my usual lasagna routine, I decided to get a bit creative and ended up crafting a sensational meal that I can’t wait to share with you. This impromptu dish is not only a testament to kitchen experimentation but also a testament to the beauty of simplicity.
I swapped my usual lasagna roll-up plans for a one-pot wonder. What emerged was a flavor-packed, nutrient-rich masterpiece that I can only describe as AMAZING. The key twist? I introduced chopped tempeh to the mix, elevating the protein content and giving the dish a delightful texture. The best part? It required minimal effort and utilized ingredients readily available in my kitchen.
While my original lasagna recipe typically involves crafting a vegan “ricotta,” this one-pot wonder skipped that step entirely. The combination of crushed tomatoes, diced tomatoes, and a medley of aromatic herbs and spices created a rich and satisfying base, making the additional vegan “ricotta” unnecessary. The result was a savory and hearty lasagna soup that pleased both the palate and the conscience.
What makes this one-pot vegan lasagna soup truly exceptional is its ease of preparation. You literally toss everything into the pot and let it simmer away while you go about your daily life. The flavors meld together, creating a dish that boasts the richness and complexity of a traditional lasagna without the time-consuming layering process or mess!
Ingredients
- 1 small onion chopped
- 8oz chopped mushrooms
- 1 chopped bell pepper
- 4 garlic cloves
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- Italian seasoning
- Chopped basil
- 6 tbl nutritional yeast
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 3 cups vegetable broth
- Chopped or ground tempeh
- 8 broken lasagna noodles
- Salt + pepper
- Chopped parsley
- Vegan shredded cheese
Instructions
- In a large pot, heat a bit of oil over medium heat. Add the chopped onion, mushrooms, and bell pepper. Cook until the vegetables are softened.
- Add the minced garlic, cumin, paprika, Italian seasoning, and chopped basil to the pot.
- Stir well to combine and let the spices cook.
- Add in tempeh.
- Stir in the nutritional yeast, crushed tomatoes, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
- Let the soup simmer for about 10-15 minutes to allow the flavors to meld together.
- Add the broken lasagna noodles to the pot, ensuring they are submerged.
- Cook according to the package instructions for the noodles, usually around 10-12 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasonings as needed.
- Once the noodles are cooked, remove the pot from heat. Top with vegan shredded cheese and parsley.
- *If the soup is too thick, you can add more vegetable broth to reach your desired consistency.