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High Protein Vegan Lasanga Soup Recipe

   
 

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     High Protein Vegan Lasanga Soup

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6
Preptime   10 mins

Ingredients
2 tbsp extra virgin olive oil
28 oz canned diced tomatoes
8 oz portabella mushrooms, gills removed
1/3 cup basil, chopped
2 garlic cloves, minced
28 oz canned crushed tomatoes
2 tbls nutritional yeast
1 tsp dry thyme
1 tsp onion powder
 
1/2 tsp salt to taste
1 -2 cups begetable broth or water
6 sheets lasagna noodles broken into pieces
12 tbls shredded vegan mozzarella cheese

Instructions
1. Gently clean the dirt off the mushroom and chop them very small (food processor optional) heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8 - 10 minutes stiring often.
2. Add the diced tomatoes, basil and garlic and continue cooking for 3 -4 minutes. Add crushed tomatoes, nutirional 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.


Originally Submitted
11/2/2018





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