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
Ingredients
Method
- 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.
