This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl! ^^ CLICK TO READ FULL INGREDIENTS ^^ | Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy | Vegan Recipes Dinner | Vegan Recipes Healthy | Vegan Recipes Videos | Vegan Recipes Breakfast | #pangananku
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 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 ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
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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