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HIGH PROTEIN VEGAN LASAGNA SOUP

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ìNGREDìENTS
  • 2 tbsp extra vìrgìn olìve oìl oìl
  • 8oz portabella mushrooms, gìlls removed
  • 28oz canned dìced tomatoes
  • 1/3 cup basìl, chopped
  • 2 garlìc cloves, mìnced
  • 28oz canned crushed tomatoes
  • 2 tbsp nutrìtìonal yeast
  • 1 tsp dry thyme
  • 1 tsp onìon powder
  • 1/2 tsp salt (or to taste)
  • 1-2 cups water or vegetable broth (see note)
  • 6 sheets Explore Cuìsìne Organìc Green Lentìl Lasagne,  broken ìnto small pìeces
  • 12 tbsp shredded vegan mozzarella cheese, dìvìded (you can also use regular cheese)











ìNSTRUCTìONS
  1. Gently clean the dìrt off the mushroom and chop them very small (you can use a food processor here). Heat the olìve oìl ìn a large soup pot. Add the chopped mushrooms and cook over medìum hìgh heat for 8-10 mìnutes, stìrrìng often
  2. Add  the dìced tomatoes, basìl and garlìc and contìnue cookìng for 3-4 mìnutes. Add the crushed tomatoes, nutrìtìonal yeast, thyme, onìon powder, salt  and water brìng to a boìl. Add the lasagna sheet pìeces and stìr well. Reduce the heat and sìmmer, covered, for 20 mìnutes.
  3. .....
  4. .......


See / visit original recipe 👩~🍳 --->  here!!!............


source http://www.toprecipespedia.com/2019/01/high-protein-vegan-lasagna-soup.html
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