Delicious One-pot Vegan Lasagna Soup - Gluten-free Recipe

Chop 1 jalapeno and set aside.

Chop 1 red onion and set aside.

Roughly chop 3 cloves of garlic.

In a deep pan or Dutch oven, add chopped onions and cook until soft.

Add chopped jalapeno and sauté.

If not using oil, add a little water to prevent sticking.

Add chopped garlic and sauté on medium heat to avoid burning.

Add 1 package of Gardein's beefless ground (or substitute with veggies or mushrooms) and cook until soft.

Season with 2 to 3 teaspoons salt, 2 to 3 teaspoons Italian seasoning, 2 teaspoons garlic powder, and 2 to 3 teaspoons red chili powder. Cook for 5 minutes.

Add marinara sauce and 4 cups of vegetable broth.

Add a couple cups of water to ensure enough liquid for cooking noodles.

Break gluten-free lasagna noodles into small pieces and add to the pot, ensuring they are submerged.

Cover the pot and cook until noodles are about 75% cooked through, adjusting taste with salt or spice as desired.

Add a couple tablespoons of coconut milk for creaminess and let cook until noodles are fully cooked.

Equipment Needed

Spice Level:

Dietary