Tag Archive for easy vegan recipes

Lasagne Soup {Vegan}

Okay, who doesn’t love lasagne?? 

I mean, if a cartoon cat can’t resist it, who am I to say no? 

Yeah, lasagne is one of those classic comfort foods; layers of soft noodles, tomato sauce, and cheese…. it’s the stuff of dreams. 

Lasagne Soup LivB Vegan on a budget

You know what’s not dreamy about lasagne? Making it! Especially if you do everything from scratch. If you make the tomato sauce, include vegetables, make the middle cheesy/creamy layer, have to deal with massive, floppy, half-cooked noodles… yeah. It’s a huge pain the tukus. 

So, while I do love a good lasagne, I very seldom make it. Because it’s a lot of work. 

So, while I have been testing out recipes from @itslivb‘s new cookbook, Vegan on a Budget these past couple of weeks, I was excited to try her recipe for Lasagne Soup. 

She intros the recipe by saying: “two years ago I made a video on my YouTube channel called “Vegan Recipes for Lazy Days,” which included this recipe. The video was a huge hit and people all over the world discovered the wonder that is this soup. It tastes like lasagna but requires only one pot and 30 minutes to make. It’s basically magic.” So I was intrigued… the recipe is vegan, plus it’s not nearly the amount of work to make a regular lasagne, PLUS all the good lasagne feels? 

I was in! 

I made a big pot of it in my Staub on top of the stove (though I’d love to adapt this for IP), and the week I made it, I was sick. I was miserable and I had a head cold. So ate some for lunch, and it was so good! Really satisfying and wonderful for my cold. Michael was home that day from school, because he also was not feeling well, and he tried some, and he also really enjoyed it! 

So yay! When you get a thumbs up from the resident teenage ominvore, that’s a winning recipe.

Image credit: Brilynn Ferguson

Famous Lasagne Soup 

(Recipe courtesy of Liv B’s Vegan on a Budget by Olivia Biermann © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.)

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 onion, finely chopped
  • 1 bell pepper, chopped
  • 1 cup (250 mL) finely chopped mushrooms
  • 21/2 cups (625 mL) Marinara Sauce (page 12) or store-bought
  • 31/2 cups (875 mL) vegetable broth
  • 1/2 cup (125 mL) dried brown lentils
  • 8 lasagna noodles, broken into pieces
  • 1 cup (250 mL) baby spinach
  • 1 batch Vegan Ricotta (page 20) or
  • 1/2 cup (125 mL) vegan cheese shreds
  • Chopped fresh flat-leaf (Italian) parsley (optional)
  • Freshly ground black pepper (optional)

Method

  1. Heat a large pot over medium heat. Add the oil, onion, bell pepper and mushrooms; cook for about 5 minutes, stirring frequently, until the onion is translucent.
  2. Add the marinara sauce, vegetable broth, lentils and lasagna noodles; stir to combine. Reduce the heat and simmer for about 25 minutes, stirring frequently, until the lentils and noodles are tender.
  1. Add the spinach and stir to combine. Ladle into 4 bowls and top each with a spoonful of ricotta or vegan cheese shreds. Garnish with fresh parsley and freshly ground black pepper, if desired.

 

 

Instant Pot Pea Soup {Vegan}

It’s so weird how some foods just take you way, way back. 

We didn’t grow up with a lot of money. My dad had a pretty blue-collar kind of job, and my mom stayed at home with us kids. We always had a roof over our heads, food on the table, and clothes on our backs. We didn’t lack for the necessities of life. 

When it came to spending on extra things, my parents had pretty clear priorities, and that money went, most often, to travel. It’s no wonder I grew up with a healthy wanderlust. Instant Pot Pea Soup Vegan

When it came to food on the dinner table, choices were pretty simple, and not super expensive. We ate a lot of meat-and-potatoes kind of dinners; your classic meat and two veg. My mom made a lot of casseroles. She did, as it turned out, get married in the 50’s. 

There are dishes that take me back to my childhood in an instant. I still earmark grilled cheese with tomato soup as one of my all-time favourite comfort foods. Mac and cheese??? Yes, please. My mom also made this meatball dish in a sweet-and-sour sauce made with pineapple and ketchup. And soup! She loved ham, and she would make a huge pot of soup with the leftovers. 

So, I don’t eat meat anymore, and it had literally been years and years since I had even thought of the vats of split pea soup my mom used to make. But recently, for some reason, I started craving it. 

This is a dish that is just perfect for this time of the year. In addition to it being hearty, thick and filling, it’s also made with really simple ingredients, and none of them really needs to be particularly fresh. It is, after all, that time of the year when we start to rely pretty heavily on root vegetables, or other produce that winters well. Dried split peas will never go bad, and they are cheap and easy to find. 

So; the inspiration is old, but the method? That’s new. 

This recipe takes just 15 minutes in the Instant Pot. There’s no soaking, no mucking about. Cut the veg, fire it in the IP, set it for 15 minutes, and at the end, you have this thick, creamy, hearty, satisfying soup that will feed you and your family for a week. 

It’s my mother’s birthday this week. She’s been gone a decade, and I still miss her. But soup? It helps. 

Vegan Instant Pot Pea Soup

Instant Pot Pea Soup {Vegan}

  • 2 cups (about 1 lb) split green peas (you can use yellow as well, I just like the green colour better)
  • 1 small onion, chopped
  • 3 cloves garlic
  • 3-4 carrots, diced
  • 1 stalk celery, diced
  • 2 dried bay leaves
  • a few drops of liquid smoke
  • 1/2 tsp smoked paprika
  • 8 cups vegetable stock 
  • salt and pepper to taste 

Method

  1. Turn on the Instant Pot’s sauté function, and add a tablespoon or two of oil to the pot. Add the onions, stir, and allow to cook for about 5 minutes. Add the garlic and stir well, then add the celery and carrots. 
  2. Season with salt and pepper, then add the paprika and liquid smoke. Stir well to combine. Turn off the sauté function. 
  3. Add in the split peas, then top with the vegetable stock. Add the bay leaves on top. Stir everything well to combine. 
  4. Place the lid on the pot, and seal. Set the IP to manual pressure cook for 15 minutes. 
  5. Allow to no pressure release for an additional 15 minutes. At the end of the second 15 minutes, release the pressure and remove the lid. Stir everything well, and taste for seasoning before serving. It the soup is too thick, add additional water or stock to get it to the right consistency. 
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