Comforting Lasagna Soup | V + GF | AV Show 34

​Dig into a big bowl of comforting lasagna soup with all the classic flavors and aroma lasagna brings, made easily in one big pot. Add your favorite vegan cheese or make some with me and dig into a big gooey bite.  You may find yourself wondering how you could be going back for more but somethings are that good. Impress yourself and / or your loved ones with this meal, vegan or not this is a keeper! 10/10, new favorite in our home. From my kitchen to yours with so much love, Christa

"It tastes as good as it smells and looks." - Gerald Clark.

"Mmmmm.....Heaven in a bowl." - First bite, Christa Clark.

Watch how to make this in a new Artistic Vegan Show and/or get the recipe below. Stay 'til the end for some horsing around. :)

Ingredients:

• 1 Large Onion - Chopped
• 1/2 - 1 lb. Vegan Italian Sausages (See note)
• 3-4 Cloves Garlic - Minced
• 4 Cups Freshly Chopped Tomatoes (or 28 oz can is okay)
• 7 Cups Low Sodium Vegetable Broth
• 1 Tbsp Italian Seasoning
• 1/2 Cup Vegan Parmesan Cheese (See note)
• 8 oz Gluten Free Lasagna Noodles  
• 2 Large Handfuls Fresh Basil - Finely Slice Leaves
• 1-2 Batches Mozzarella Cheese 
• Salt, pepper, red pepper flakes to taste

Peaceful Preparation:

1. Sauté the onions and vegan Italian sausages for 8-10 minutes until fragrant and colored, either in vegetable broth for oil-free or 1/2-1 tbsp of oil, I used avocado oil. 
2. Add the garlic and sauté for 30 seconds while mixing. 
3. Add the vegetable broth, tomatoes, Italian seasoning and bring to a boil. Once boiling, reduce heat and simmer for 20 minutes.
4. Meanwhile, make your cheese if making it homemade and break your noodles into approximately 1" pieces or bite size-ish pieces.
5. After 20 minutes, add the noodles. Cook for 10+ minutes until Al Dente or desired consistency. Remove from heat.
6. Stir in basil and vegan Parmesan cheese. You can add cheese at the bottom, or on top, or both. :) If on bottom, add the mozzarella cheese, ladle the soup on top, top with any additional vegan cheese or toppings and serve hot!! Ooooh Mamma Mia!! 

Notes:
Vegan Sausage: I used my Sun-dried Tomato & Basil Sausages, I made 2 large vs. 4 small and doubled the steaming time. You can use your favorite store-bought variety like Tofurkey, Field Roast, or even use an equal part of TVP + vegetable broth or water mix, for example 1 cup TVP to 1 cup vegetable broth or water. Beefless grounds can also be purchased like Gardein. I also have other sausage varieties. 
Vegan Parmesan: Take 1/2 cup raw cashews, 1/4 cup nutritional yeast, 1 to 1 1/2 tbsp garlic salt or garlic power + desired salt, mix in a food processor or clean coffee grinder until it is finely ground.
Vegan Mozzarella: 1/4 Cup Cashews, 1 Cup Filtered Water, 1 tbsp nutritional yeast (okay to omit), 1/2 tsp garlic powder, onion powder and salt. 2 tbsp starch, I used potato starch. 1 lemon wedge to 1/2 squeezed. Blend, heat until thickens stirring frequently to avoid lumps. If lumps form, stir them out. Easily re-heat and thin out with a splash of dairy free milk. 
Noodles: Use your favorite noodle, it is fun to use the lasagna noodles, if you don't have a gluten allergy use your favorite. I used Hodgson Mill's.
Inspired by Laura in the Kitchen, love her!

Calorie information will change based on what vegan sausage you use, the broth you use and so forth, this is a rough guide based on exactly how I made it with  the Sun-dried Tomato & Basil Sausages factored in. We probably easily got 8 servings but I chose 6 so you could have generous portions!!