This Vegan Lasagna Soup is a healthy and quick alternative to a traditional lasagna, making for a great mid-week dinner for the whole family, suitable from 6 months.

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Vegan Lasagna Soup

Prep Time 10

Cook Time 25

Servings 4 adults & 2 babies/toddlers

Ingredients

2 Tbsp of olive oil
1 x 400g block of firm tofu
1 tsp of smoked paprika
1 tsp of garlic powder
1/3 cup/20g of nutritional yeast
1 Tbsp of soy sauce or Tamari (use salt reduced or omit for <12 months)
1 onion (diced)
2 cloves of garlic (minced)
1 tsp of oregano
1 Tbsp of Italian herbs
2 Tbsp of tomato paste
2 cups/500ml of low salt vegetable stock*
1 x 800g of passata (or blended diced tomatoes for a smoother texture)
250 g/8 sheets of dried lasagna noodles

To serve:

2 big handfuls of fresh basil leaves
1/2 a cup of cashew cream (1/2 a cup of cashews, soaked and blended with 1/3 cup of water)

Instructions

Add the olive oil to a large pan with a lid (we used a shallow casserole dutch oven), then crumble in your tofu to a very fine mince-like texture. Season with paprika, garlic powder, nutritional yeast, and soy sauce and cook over medium heat for 5-10 minutes until there is no liquid from the tofu left.
Add the onion and fresh garlic, and cook for 2 minutes to soften.
Add all of the remaining ingredients (except the lasagna noodles), stir, then cover and bring to a boil.
Once at a boil, break up the lasagna sheets in to small strips and stir through.
Reduce the heat to low-medium, cover and cook for 20-25 minutes until soft and tender (stirring every 5 minutes to avoid the lasagna noodles clumping together).
Then remove from the heat and leave covered for a further 10 minutes to allow it to slightly cool and absorb a little further, before topping with fresh basil and cashew cream.

Notes

For serving to babies 6-12 months make sure to crumble the tofu up into very small pieces leaving no chunks, to stir through the cashew cream, and to cut the lasagna up in to small pieces to minimise any choking risks.

*If you prefer a wetter lasagna soup, increase the stock from 2 cups to 3-4 cups (I prefer it a little less wet as it makes it less messy for toddlers and babies).