Vegan Instant Pot Lasagna Soup
Vegan Instant Pot Lasagna Soup
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Equipment
- Instant Pot
Ingredients
- 1 tsp olive oil
- 1/2 onion chopped
- 4 cloves of garlic chopped
- 1 cup veggies – combination of peppers, carrots, and zucchini
- 1/4 cup red lentils (uncooked)
- 1 cup tomato puree (Or other thick tomato/pasta sauce)
- 1 can diced tomato
- 1 tsp Italian seasoning (1 tsp basil and 1/2 tsp oregano, parsley, generous dash of thyme/sage and rosemary)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 cups water or veggie broth (add 1 more cup for whole grain noodles)
- 5 to 6 lasagna sheets broken into small pieces
- dash black and white pepper
- 1 tbsp nutritional yeast
Instructions
- Heat oil in Instant pot on saute mode. When hot, add onion, garlic and a pinch of salt. Cook for 2 mins, stirring occasionally.
- Add veggies and mix in. Add red lentils, tomato, salt, seasoning, onion powder, garlic powder and mix in. Add a tbsp of tomato paste for additional tomato flavor (optional). Add lasagna sheets and water and mix in. (make sure to use small pieces and mix them in well else they tend to stick)
- Close the lid and Pressure cook on manual hi for 5 mins**. Let the pressure release for 10 minutes, then if there is still pressure in the pot, manually release carefully and open.
- Mix in the black pepper, pepper flakes and nutritional yeast. Taste and adjust salt and flavor(italian herbs, onion/garlic powder). Add some more salt, broth, tang(lemon) if needed to balance.
Notes
** This time might need adjustment based on your lasagna sheets or pasta. Pressure cook for about half the time listed on the package. So 5 or 6 mins if it says 11 mins boil time on the package. I prefer to use no boil lasagna sheets as they give me evenly cooked results more often than regular.
This recipe was inspired by Vegan Richa