Name: Vegan Instant Pot Creamy Mushroom Lasagna Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8, 8 cups
Cuisine: american
Ingredients: 1 small onion, diced; 4 cloves garlic, minced; 2 carrots, sliced; 1 large rib celery, sliced; 16 mushrooms, diced; 8 cups low sodium vegetable broth *see note*; 8 oz. lasagna noodles *see note*; 1.5 tsp salt; 1 tbsp dried thyme; 1 tbsp dried oregano; 1.5 tsp poultry seasoning; 4 tbsp nutritional yeast (reserve until end); 1/2 cup coconut cream; 1/2 cup 1:1 gluten-free flour (or sub all purpose flour); 1.5 cups unsweetened nondairy milk

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Vegan Instant Pot Creamy Mushroom Lasagna Soup

Nutrition Facts

Per serving · recipe makes 8 · 40m total

Servings

Calories

12% of a 2,000 cal day

237KCAL

Protein

8g16% DV

% DAILY VALUE

Total Fat7g

Saturated5g

25%

Unsaturated2g

—

Total Carbs37g

13%

Fiber3g

12%

Total Sugars8g

—

Starch26g

—

Sodium1661mg

72%

% Daily Value is based on a 2,000 calorie day.

A creamy vegan mushroom soup with lasagna noodles and herbs, made dairy-free with nutritional yeast. Comforting and rich, this can be made stovetop or in an Instant Pot.

Ingredients

8 SERVINGS

1small onion — diced
4garlic — minced
2carrots — sliced
1large rib celery — sliced
16mushrooms — diced
8 cupslow sodium vegetable broth
8 ozlasagna noodles
1½ tspsalt
1 tbspdried thyme
1 tbspdried oregano
1½ tsppoultry seasoning
4 tbspnutritional yeast
½ cupcoconut cream
½ cup1:1 gluten-free flour — or all purpose flour
1½ cupsunsweetened nondairy milk

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on ZardyPlantsLiz Madsen’s original page

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mainamericansoupdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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