Vegan Instant Pot Pumpkin Lasagna Soup

rainbowplantlife.com

Dianne Smith-Harper

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

subheading: Tofu Ricotta (makes about 2 cups):

1 14-ounce (400g) block extra-firm tofu

4 tablespoons (16g) nutritional yeast

1 cloves garlic, roughly chopped

2 tablespoons white or yellow miso paste

¾ teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly cracked black pepper

1 tablespoon extra virgin olive oil

15 fresh basil leaves (optional)

1 ½ teaspoons freshly grated lemon zest

3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)

Directions at rainbowplantlife.com

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