If you’re craving lasagna, especially during the first year or so of transitioning to no-oil vegan, you might do what I did- and make a fake-meat lasagna with textured vegetable protein (TVP). I made it once- and never again. It just didn’t land for me. I gave up on lasagna altogether, knowing some things just can’t be replicated and I’d spend my time focusing on all the delicious, healthy food I could eat.

Then this recipe came into my life. Similar to the Enchilada Soup, this one started out as someone’s white flour and cheese bomb. I simplified it further to be vegan and oil-free- now it’s delicious, and I can’t leave it alone. Leftovers are even better the next day.

This is hearty, filling, and according to the parameters set by Dr. Esselstyn, completely heart healthy. Enjoy!

Lasagna Soup - Vegan, Oil-Free

Easy one-pot meal with all the deliciousness of lasagna- plant powered!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Servings: 0

Calories:

Author: Crystal's Recipes

Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups brown mushrooms, sliced
• 28 oz crushed tomatoes
• 15 oz canned butter beans (or great northern), drained separate this and reserve 1/2 cup for the yeast "cheese" sauce
• 1 tbsp basil, ground
• 2 tsp oregano, ground
• dash black pepper
• dash rosemary, ground
• 150 grams whole-wheat penne or lasagna noodles
• 2 cups water
• 2 cups fresh spinach
• 1/2 cup unsweetened, oil-free soy milk
• 2 tbsp nutritional yeast
• 1/2 cup butter beans (reserved from above)

Instructions

• Put diced onion, garlic, and mushrooms in a large stock pot with a few tablespoons of water. Stir over high heat until onions are soft.
• Add crushed tomatoes, water, beans, basil, oregano, pepper and rosemary to the onion mixture. Add penne or your choice of pasta, heat to boiling, then turn heat to medium-low. Stir frequently while pasta cooks, about 10 minutes, depending on the package directions.
• While pasta cooks, blend milk, yeast, and reserved beans together until creamy.
• When pasta is finished, remove from heat. Stir in spinach and yeast sauce. Serve hot.

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