Vegan Lasagna Soup

All the rich flavors of (labor intensive!) slow-cooked lasagna with a fraction of the hands-on time. Plant-based and oil-free.



For the sausage

For the soup


Prepare the sausage

  1. Place the soy curls in a glass bowl. Pour enough boiling water over them to cover. (If you want to get extra fancy, add a pinch of black pepper and a splash of red wine.) Let curls sit for about 15 minutes. Drain thoroughly.
  2. Warm a skillet (preferably well-seasoned cast iron) over medium heat. Add the soy curls and then – leave them alone! Let them brown before turning/scraping them up. Add a splash of water, wine, or vegetable broth if they stick. Continue to brown the soy curls until they have lovely crispy edges. Now stir in the garlic and the spices, cooking for about 1 minutes before adding 1/4 of the red wine. Stir and let the wine cook off before adding more. The soy curls will be very fragrant and boast a nice deep red-brown. Continue to cook until you’ve used up all of the red wine. Then set the “sausage” aside until you need it for the soup.

Prepare the soup

  1. Set the pressure cooker to (low) sauté. Add a splash of water or broth and cook the onion, carrot, and celery until beginning to soften. Don’t let the pot dry out – keep adding water or broth as necessary. Add the remaining ingredients and set the cooker to manual pressure (make sure you have the vent set to “sealing”) and the time to 10-15 minutes. Once the cooking has finished, let the cooker depressurize naturally.
  2. Open, stir, taste and adjust seasonings. You can either stir in the “sausage” or when serving, sprinkle some on top of each bowl of soup. Further adorn the soup with vegan Parm is you are so inclined.