9.16.2014

Kickstart your fall with this vegan lasagna soup!

In case you haven't heard of it, September is the Vegan Month of Food! For the last three years I've participated in it and it has been a blast. Unforunately this year, because of vacation, softball, work, home life, it just wasn't in the cards for me to sign up and give it my all.

But fear not - I've still got some killer recipes headed your way that I've been holding onto for a while. I kicked it off with a killer recipe for vegan maple butter bacon cupcakes, which, you might want to run out and make now if you haven't already. Because they're that good.

This week I'm going to let you in on my latest secret - vegan lasagna soup. You may not know this about me, but I'm a fan of making soups out of complicated casseroles and dinners. What can I say? I adore lasagna, but all that layering, saucing and noodling just makes me go bonkers. So after having a lasagna craving for the last few weeks, I decided it was time to address it.

And because fall is just a week away, this might just be the perfect hearty soup to help you welcome it's perfect temperatures, hoodies, leggings and cute boots with open arms (Warning: I'm pro-leggings. As long as you've got something to long on top to cover those unseemly lines, I say rock the leggings like pants all ya want. And I do).

This soup is super delicious. And hearty. And so so so filling. And I promise you'll want to make it again. And again. And maybe again.


Vegan lasagna soup
(serves 8-10)
Ingredients:
1/2 box (or 8 ounces) of your favorite pasta
1 LARGE (we're talking the 28oz variety) can of diced tomatoes
1 24-oz jar of your favorite spaghetti sauce (or your own homemade recipe, whatever floats your boat)
2 cups white sauce (see recipe below)
1 package of Gimme Lean vegan sausage
1 8-oz package of mushrooms (white or baby bella, whatevs)
1 large sweet onion, diced up
1 small bag frozen carrots (cut in coins)
1 bunch of kale, stems removed and torn into bite-size pieces
1 big can (46 oz) vegetable juice, we opt for the low sodium variety
1 cup vegan mozzarella cheese (we used Daiya)
1 TBS Italian seasoning
1 TBS minced garlic
Splash of olive oil for sauteing

White sauce ingredients & instructions:
2 TBS vegan butter
4 TBS all purpose flour
1 tsp salt
2 cups plain almond milk

Melt vegan butter in a small saucepan on medium heat. Once it's melted, stir in all purpose flour. Whisk until it makes a runny paste. Whisk in plain almond milk. Bring to a boil, stirring constantly and then lower heat to a simmer and stir, for three to four minutes. The sauce will thicken as it cools. Prepare first and set aside.

Soup instructions:
In a large pot, bring vegetable juice to a boil. Add pasta and reduce to medium heat, stirring consistently so the pasta doesn't stick. Add carrots. Tear Gimme Lean vegan sausage into small chunks and add to pasta and vegetable juice. Try to keep your hands damp as it helps to keep sausage from sticking to you.

In a large skillet, saute kale and garlic in a little olive oil on medium heat for five-seven minutes. Add mushrooms and cook another five minutes. Add entire contents of this skillet into soup mixture. Take your white sauce and add it to the soup mixture along with spaghetti sauce. Add diced onion and Italian seasoning. Allow to simmer for 15 minutes, stirring occasionally. Add in one cup of Daiya vegan cheese. Cook for another five minutes and you're DONE!

You can "garnish" this soup with more Daiya shreds, vegan parm or vegan ricotta (Tofutti makes a pretty solid one!), or serve all by it's lonesome and prepare to have your socks rocked.

You also might like:

3 comments:

  1. This looks so good. Perfect for the chilly air we've been getting out here! Thank you!

    ReplyDelete
  2. I am putting this on the meal calendar for next week! THANK YOU!

    ReplyDelete
  3. This might be my favorite recipe ever

    ReplyDelete