Vegan Lasagna Soup

• Produce

  • 1 15-ounce can Artichoke hearts
  • 1 tsp Basil
  • 1 Carrot
  • 2 stalks Celery
  • 7 cloves Garlic
  • 1 1/2 tsp Marjoram
  • 1 Onion, large
  • 1 1/2 tsp Powdered garlic
  • 1 tsp Rosemary
  • 1 28-ounce can Tomatoes, petite
  • 1 15-ounce can Tomatoes, fire-roasted
  • 1 Zucchini

• Canned Goods

  • 2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 1 cup Lasagna noodles

• Baking & Spices

  • 3/4 tsp Anise
  • 3/4 tsp Black pepper, ground
  • 3/4 tsp Fennel seed
  • 2 sprinkle Red pepper flake

• Frozen

  • 1 cup Soy curls

• Liquids

  • 1 Water

• Other

  • ~4 cups kale or other sturdy green, cut or torn into small pieces
  • 1/2 cup (or a bit more dry red wine

Found on anunrefinedvegan.com

Description

Ingredients

• 1 cup soy curls
• Boiling water
• 3 cloves garlic, minced
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. rosemary
• 1/4 tsp. fennel seeds
• 1/4 tsp. anise seeds
• 1/4 tsp. ground black pepper
• sprinkle red pepper flakes
• 1/2 cup (or a bit more) dry red wine
• 1 large onion, chopped
• 1 carrot, chopped into small pieces
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. garlic powder
• 1/2 tsp. rosemary
• 1/2 tsp. anise seed
• 1/2 tsp. fennel seed
• 1/2 tsp. ground black pepper
• sprinkle red pepper flakes
• 1 zucchini, chopped
• 1 15-ounce can artichoke hearts, drained and chopped
• 2+ cups low-sodium vegetable broth
• 1 28-ounce can petite-diced tomatoes (or crushed)
• 1 15-ounce can fire-roasted tomatoes
• ~4 cups kale or other sturdy green, cut or torn into small pieces
• 1 cup (about 5) lasagna noodles, broken into small pieces

Directions

• Place the soy curls in a glass bowl. Pour enough boiling water over them to cover. (If you want to get extra fancy, add a pinch of black pepper and a splash of red wine.) Let curls sit for about 15 minutes. Drain thoroughly. Warm a skillet (preferably well-seasoned cast iron) over medium heat. Add the soy curls and then - leave them alone! Let them brown before turning/scraping them up. Add a splash of water, wine, or vegetable broth if they stick. Continue to brown the soy curls until they have lovely crispy edges. Now stir in the garlic and the spices, cooking for about 1 minutes before adding 1/4 of the red wine. Stir and let the wine cook off before adding more. The soy curls will be very fragrant and boast a nice deep red-brown. Continue to cook until youve used up all of the red wine. Then set the sausage aside until you need it for the soup.
• Set the pressure cooker to (low) sauté. Add a splash of water or broth and cook the onion, carrot, and celery until beginning to soften. Dont let the pot dry out - keep adding water or broth as necessary. Add the remaining ingredients and set the cooker to manual pressure (make sure you have the vent set to sealing) and the time to 10-15 minutes. Once the cooking has finished, let the cooker depressurize naturally. Open, stir, taste and adjust seasonings. You can either stir in the sausage or when serving, sprinkle some on top of each bowl of soup. Further adorn the soup with vegan Parm is you are so inclined.

Nutrition