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
Ingredients
- 2 tbsp olive oil
- 400 g firm tofu
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 20 g nutritional yeast
- 1 tbsp soy sauce (use salt reduced or omit for <12 months)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tsp dried oregano
- 1 tbsp Italian herbs
- 2 tbsp tomato paste
- 500 ml vegetable stock (low salt)
- 800 g passata (or blended diced tomatoes for a smoother texture)
- 250 g lasagna noodles (dried, 8 sheets)
To serve:
- 10 g fresh basil (leaves)
- 75 g raw cashews (blended to make cashew cream - soak the cashews in hot water for 10mins then blend 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.
Storage
Store leftovers in the fridge for 3 days or freeze for 2 months.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).
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
4 Comments
Literally the nicest and easiest meal ever! Make this at least once a week and always a hit ❤️
Aw this is so good to hear. Thank you x
Made this today, the sauce/soup is so easy and tasty! I did switch out the onion for carrots only because I didn’t have any onion on hand and used protein pasta instead of lasagna noodles. Will definitely make again. Thank you!
Love the swaps you made, and glad you enjoyed it! x