Name: Lasagna Soup
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 450g vegan mince; 227g mafalda corta pasta or 6-8 lasagna sheets, broken into smaller pieces; 795g chopped tomatoes; 425ml passata; 950ml vegan beef or vegetable stock; 1 medium onion, diced; 85g baby spinach; 150g grated vegan mozzarella; 100g grated vegan Parmesan; 6 garlic cloves, minced; 45g tomato purée; 30ml olive oil; 15g chopped parsley, plus more for garnish; 10g dried basil; 1 tsp dried oregano; 1 tsp dried marjoram; 1 tsp dried thyme; 1 tsp garlic powder; A pinch of red chilli flakes; Salt and freshly ground black pepper, to taste; FOR THE TOFU RICOTTA; 400g firm tofu, drained; 1 tbsp miso paste; 1 tbsp tahini; 2 tbsp lemon juice; 1 tbsp nutritional yeast; 1 tsp garlic powder; Salt and freshly ground black pepper, to taste; TO SERVE; Fresh basil

VMG Recipes