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Vegan Lasagna Soup W/ Tofu Crumbles & Ricotta
Ingredients
  • subheading: Tofu Crumbles:
  • Half Block of Super Firm Tofu see above
  • 3 tablespoons Olive Oil
  • 2 tablespoons Tomato Paste
  • 2 teaspoons Cornstarch
  • 1 tablespoon Nutritional Yeast
  • 1 ½ teaspoons Italian Seasoning
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Oregano
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Pinch of Red Pepper Flakes
  • subheading: Lasagna Soup:
  • 2 tablespoons Olive Oil
  • 1 medium Sweet Onion minced
  • 4 to 5 Garlic Cloves minced
  • 2 teaspoons Italian Seasonings
  • 1 to 2 teaspoons Salt
  • ¼ teaspoon Black Pepper
  • 4 ½ cups Vegetable Broth
  • 1 28 oz Can of Crushed Tomatoes
  • 8 Lasagna Noodles
  • 3 tablespoons Fresh Parsley more for garnish
  • 3 tablespoons Fresh Basil more for garnish
  • Tofu Ricotta or Vegan Mozzarella
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