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Pressure Cooker Lasagna Soup With ‘Soy-Sage’ [Vegan]

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This lasagna soup has all of the rich flavors of the classic bake, but because it's prepared in a pressure cooker, it's ready to eat in 45 minutes without all the hassle of layering. Fennel and anise add an imperative, unmistakable Italian flavor. This hearty soup is just the thing needed to warm you up on a chilly winter day

Pressure Cooker Lasagna Soup With 'Soy-Sage' [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

6

Ingredients

For the Soy-Sage:

  • 1 cup soy curls
  • Boiling water
  • 3 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon ground black pepper
  • A sprinkle of red pepper flakes
  • 1/2 cup (or a bit more) dry red wine

For the Soup:

  • 1 large onion, chopped
  • 1 carrot, chopped into small pieces
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon anise seed
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon ground black pepper
  • A sprinkle of red pepper flakes
  • 1 zucchini, chopped
  • 1 15-ounce can artichoke hearts, drained and chopped
  • 2 or more cups low-sodium vegetable broth
  • 1 28-ounce can petite-diced tomatoes (or crushed)
  • 1 15-ounce can fire-roasted tomatoes
  • 4 cups kale or other sturdy green, cut or torn into small pieces
  • 1 cup (about 5 pieces) lasagna noodles, broken into small pieces

Preparation

To Make the Soy-Sage:

  1. Place the soy curls in a glass bowl. Pour enough boiling water over them to cover. If you want to get extra fancy, add a pinch of black pepper and a splash of red wine. Let curls sit for about 15 minutes. Drain thoroughly.
  2. Warm a skillet (preferably well-seasoned cast iron) over medium heat. Add the soy curls and then leave them alone. Let them brown before turning/scraping them up. Add a splash of water, wine, or vegetable broth if they stick. Continue to brown the soy curls until they have crispy edges.
  3. Now stir in the garlic and the spices, cooking for about 1 minute before adding 1/4 of the red wine. Stir and let the wine cook off before adding more. The soy curls will be very fragrant and boast a deep red-brown color. Continue to cook until you’ve used up all of the red wine. Then set the “sausage” aside until you need it for the soup.

To Make the Soup:

  1. Set the pressure cooker to (low) sauté. Add a splash of water or broth and cook the onion, carrot, and celery until beginning to soften. Don’t let the pot dry out — keep adding water or broth as necessary. Add the remaining ingredients and set the cooker to manual pressure (make sure you have the vent set to “sealing”) and the time to 30 minutes. Once the cooking has finished, let the cooker depressurize naturally.
  2. Open, stir, taste and adjust seasonings. You can either stir in the “sausage” or when serving, sprinkle some on top of each bowl of soup.

Notes

Break the lasagna noodles into pretty small pieces — they really expand as they cook.

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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