I’m going to call the current season, “sprinter.” You know, winter + spring. It’s the time when one day it’s 70 degrees and the following day you have a fresh blanket of snow on the ground and want to bury yourself in a pile of blankets.

We could also call this, “soup season.” Because, even if it’s 70 degrees it’s still not too hot for a comforting bowl of soup.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

I believe I’ve had this recipe on my mind for over one full year, and I’m kicking myself for just getting around to making it now. While perusing Heidi’s site the other week I noticed she made a slow cooker lasagna soup that looked outstanding and that was all the convincing I needed to finally pull the trigger.

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While I didn’t whip this up in the slow cooker it’s not a difficult recipe, despite it’s lengthiness. That was mostly due to the ricotta toppings, of which you have 2 choices.

I always love coming up with ways to veganize recipes and for this recipe I wanted to show both options. I actually split the recipe in 1/2 just before it was done cooking to test that each method would work.

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My favorite GF lasagna noodles are from Tinkyada. Cooking the noodles until slightly al dente and rinsing thoroughly with water will ensure the best texture and wash away the starchy residue leftover from cooking.

I love the thick, doughy quality of these noodles.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

Just before the soup is done cooking you’ll blend in some of the ricotta—or, “ricotta”—mixture to add a bit of creaminess to the soup.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

And then it’s all about the veggies + noodles. I kept things simple with spinach and mushrooms, but you could definitely add finely chopped kale, zucchini, eggplant, fresh tomato, etc.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

From start to finish I would say this recipe took about 45 minutes. Once you have the pot of water going you can start on the soup and once the soup is simmering you can whip up the ricotta. There are only a few ingredients you’ll have to chop, so the prep time is minimal.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

Definitely a warm and cozy meal, best accompanied with grilled cheese or a couple slices of avocado toast.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

Print this!

loosely based off Heidi’s, Slow Cooker Vegetarian Lasagna Soup

Vegetable Lasagna Soup with Ricotta or Tofu-“Ricotta”

gluten-free, vegan option // yields 6+ servings

for the soup:

2 tablespoons olive oil
1 small yellow onion, diced
4 medium cloves garlic, minced
2, 28oz cans crushed tomatoes, with liquid
3 cups low/no-sodium vegetable broth
1/3 cup finely chopped fresh basil, loosely packed
3 tablespoons finely chopped oregano, loosely packed
8-10 cups baby spinach, loosely packed
2 cups sliced baby mushrooms
1/2 cup ricotta or tofu ricotta, recipes below
3/4 – 1 1/4 teaspoons salt
1 teaspoon black pepper
8-10 lasagna noodles, gluten-free if needed

for the ricotta:

8oz whole milk ricotta
1/3 cup grated parmesan cheese
1/4 teaspoon black pepper
pinch of salt

for the tofu ricotta:

1 clove garlic
1, 12oz block extra-firm tofu, drained and gently squeezed with a kitchen towel
1 1/2 tablespoons nutritional yeast
1 tablespoon olive oil
6-8 fresh basil leaves
8-10 fresh oregano leaves
1/4 – 1/2 teaspoon salt + pepper

Cook lasagna noodles according to package directions until al dente. Drain and rinse thoroughly with cold water to prevent sticking [helps with GF noodles especially].

While the noodles cook heat a large pot over medium heat with the olive oil. Once hot, add the onion and cook until softened and starting to brown, 7-10 minutes. Add in the garlic and stir for about 30 seconds – 1 minute, until fragrant. Slowly pour [it will spatter] the tomatoes with their liquid into the pot and stir to combine. Stir in the broth, fresh herbs, and about 1/2 teaspoon salt + pepper.

Remove from heat and blend with an immersion blender until consistent in texture, but not pureed. Or, pulse in batches in your blender. Return to the heat and bring to a simmer [reduce heat if needed]. Simmer for 25-30 minutes to allow the flavors to fully develop.

While the soup simmers, prepare ricotta of your choice.

For the whole milk ricotta: Combine the ricotta, parmesan, pepper, and salt in a bowl and mix with a fork until combined. Store in the fridge until ready to use.

For the tofu ricotta: Place the garlic clove in your large food processor and turn on until minced. Add in the tofu, nutritional yeast, olive oil, and salt + pepper. Turn on until smooth and fully combined. Scrape the bowl if needed. Pulse in the fresh herbs until well integrated. Taste and add more salt and pepper if needed. Store in the fridge until ready to use.

In the last 5 minutes that the soup simmers add in 1/2 cup of either ricotta mixture and blend using your immersion blender [you could also briskly whisk it in, or combine 1 cup of the soup with the ricotta and blend in your blender, then stir back into the pot]. Taste and add more salt/pepper if needed or a pinch of red pepper flakes for spice.

Stir in the spinach and mushrooms until the spinach starts to wilt. Gently fold in 8-10 lasagna noodles 1 at a time [to prevent sticking] and let simmer for 1-2 minutes. Serve hot with a dollop of either ricotta on top, a sprinkling of fresh herbs, and red pepper flakes for a kick of heat.

notes: If you want small pieces of noodles that are easily scooped with a spoon, break the raw noodles before boiling or slice them after cooking. For a smooth broth you can fully puree before simmering if desired. If you don’t have a food processor for the tofu ricotta a brisk mashing/whisking should get the job done, but you may need to add 1 tablespoon of milk or 1 tablespoon more oil to help soften. Feel free to sub in 1 can of fire roasted tomatoes for extra flavor.

Vegetable Lasagna Soup [with easy vegan option] | edibleperspective.com #glutenfree #vegan

Bring it on, sprinter.

This soup + I are ready for you.

Ashley

Tofu Stuffing Quiche

gluten-free, vegan // yields 3-4 entrée portions

for the crust:

1 cup ground gluten-free rolled oats, ground nearly to flour consistency

3/4 cup almond meal

1/3 cup gluten-free rolled oats

1 1/4 teaspoons finely chopped sage

1/2 teaspoon chopped thyme

1/2 teaspoon salt + pepper

3 tablespoons unrefined coconut oil, softened

2 tablespoons tahini, or natural almond butter

1-3 tablespoons ice cold water

for the quiche:

1 cup sliced leeks, rinsed well

2/3 cup chopped celery, halve the stalk then chop

1/3 cup chopped carrot, halve the carrot then chop

2 teaspoons finely chopped sage

1 1/2 teaspoons minced garlic

3/4 teaspoon chopped thyme

1/2 teaspoon salt + pepper

1, 14oz block firm tofu, drained and patted dry

2 tablespoons olive oil

1/8-1/4 teaspoon turmeric, optional for color

3 cups baby spinach, chopped

Crust directions: Preheat your oven to 400* F and grease a 9-inch pie pan. Mix the ground oats, almond meal, rolled oats, sage, thyme, salt, and pepper in a bowl. Add in the coconut oil, tahini, and 1 tablespoon of ice cold water. Mix thoroughly with both hands until the mixture starts to hold together when squeezed [photo 1]. Add 1-2 tablespoons more water if needed to help hold together.

Press the mixture firmly into the pan starting at the center and work your way out, pushing the dough about 1-inch up the side of the pan. Firmly pack the dough all the way around the sides and on the top edge [photos 2+3]. Bake for 10-12 minutes until just starting to brown. Let cool.

Quiche directions: Turn your oven down to 375* F. Lightly oil a sauté pan and place over medium heat. Once hot add the leeks and 1/4 teaspoon salt + pepper and stir frequently for about 2 minutes. Add in the celery and carrot and stir frequently for another 6-8 minutes until just starting to soften. Stir in the sage, garlic, and thyme and let cook for 1 more minute. Remove from heat.

Place tofu, olive oil, 1/4 teaspoon salt and pepper, and turmeric [if using] into your food processor. Turn on and process until smooth, scraping the sides of the bowl as needed. Empty into a mixing bowl and stir in the leek mixture. Stir in the spinach and then scoop the mixture into the crust. Gently and evenly spread the mixture to the edges. Place in the oven uncovered for 32-38 minutes, until the tofu feels set and the crust is golden brown. Let cool 10-15 minutes then slice with a sharp knife and remove each slice with a thin spatula.

notes: The first slice is the hardest to get out and the top of the crust is a bit crumbly. You could also make these in individual sized baking dishes or in tart pans. Be sure your tahini [or almond butter] is well mixed and not oily on top before adding it to the crust.