High Protein Vegan Lasagna Soup

High Protein Vegan Lasagna Soup

8oz portabella mushrooms, gills removed
2 tbsp extra virgin olive oil oil
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned diced tomatoes

  • First step is Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
  • And then, Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
  • And then, visit for full instruction : https://mayihavethatrecipe.com/high-protein-vegan-lasagna-soup/

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