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Ingredients
  • 1 ½ tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 medium or large carrots, finely diced
  • 6 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup “lite” or reduced-fat coconut milk
  • 1 (15-ounce) can of chickpeas (or 1 ½ to 2 cups cooked chickpeas)
  • 8 pieces lasagna noodles (6 ounces), broken into small pieces
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper to taste
  • 2 tablespoons nutritional yeast
  • Bouquet garni: 2 bay leaves   a few sprigs
  • each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie)
  • ½ cup tomato sauce
  • Vegan ricotta cheese (recipe variation 1 can be found here; recipe variation 2 can be found here).
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