Vegan Instant Pot Pumpkin Lasagna Soup Recipe | Yummly
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Vegan Instant Pot Pumpkin Lasagna Soup

RAINBOW PLANT LIFE
26Ingredients
60Minutes
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Vegan Instant Pot Pumpkin Lasagna Soup

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Ingredients

US|METRIC
2 SERVINGS
  • 1 1/2 Tbsp. olive oil
  • 1 large yellow onion (diced)
  • 3 large carrots (or medium, finely diced)
  • 6 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 cup reduced fat coconut milk (or “lite”)
  • 15 oz. chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
  • 8 pieces lasagna noodles (6 ounces, broken into small pieces)
  • 1 1/2 tsp. kosher salt
  • freshly cracked black pepper (to taste)
  • 2 Tbsp. nutritional yeast
  • 2 bay leaves
  • 3 sprigs flat leaf parsley
  • 15 oz. pumpkin puree (not pumpkin pie)
  • 1/2 cup tomato sauce
  • 14 oz. extra firm tofu (block)
  • 4 Tbsp. nutritional yeast
  • 1 clove garlic (roughly chopped)
  • 2 Tbsp. miso paste (white or yellow)
  • 3/4 tsp. onion powder
  • 1 tsp. kosher salt (plus more to taste)
  • 1/2 tsp. freshly cracked black pepper
  • 1 Tbsp. extra virgin olive oil
  • 15 fresh basil leaves (optional)
  • 1 1/2 tsp. freshly grated lemon zest
  • 3 Tbsp. freshly squeezed lemon juice (about 1 medium-large lemon)
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