Vegan Instant Pot Pumpkin Lasagna Soup

Name: Vegan Instant Pot Pumpkin Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 tbsp olive oil; 1 large yellow onion, (diced); 3 medium or large carrots, (finely diced); 6 clove garlic, (minced); 4 cup vegetable broth; 1 cup “lite” or reduced-fat coconut milk; 8 lasagna noodles ((6 ounces), broken into small pieces); 1 1/2 tsp kosher salt; Freshly cracked black pepper to taste; 2 tbsp nutritional yeast; 1 (15-ounce) can pumpkin puree (not pumpkin pie); 1/2 cup tomato sauce; 1 14-ounce (400g) block extra-firm tofu; 4 tbsp (16g) nutritional yeast; 1 clove garlic, (roughly chopped); 2 tbsp white or yellow miso paste; 3/4 tsp onion powder; 1 tsp kosher salt, (plus more to taste); 1/2 tsp freshly cracked black pepper; 1 tbsp extra virgin olive oil; 15 fresh basil leaves ((optional)); 1 1/2 tsp freshly grated lemon zest; 3 tbsp freshly squeezed lemon juice ((about 1 medium-large lemon)); 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas); Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, (oregano, and thyme, tied tightly together with kitchen twine)

By Nisha Vora · Rainbow Plant LifePublic

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Lasagna meets fall pumpkin flavors in this Instant Pot Pumpkin Lasagna Soup. If you love easy Instant Pot soups, this cold weather comfort food is the perfect vegan dinner to make!

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4

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This recipe was taken from Vegan Instant Pot Pumpkin Lasagna Soup · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1.5 tbspolive oil
1large yellow onion, (diced)
3medium or large carrots, (finely diced)
6 clovegarlic, (minced)
4 cupvegetable broth
1 cup“lite” or reduced-fat coconut milk
8lasagna noodles ((6 ounces), broken into small pieces)
1.5 tspkosher salt
—Freshly cracked black pepper to taste
2 tbspnutritional yeast
1(15-ounce) can pumpkin puree (not pumpkin pie)
0.5 cuptomato sauce
114-ounce (400g) block extra-firm tofu
4 tbsp(16g) nutritional yeast
1 clovegarlic, (roughly chopped)
2 tbspwhite or yellow miso paste
0.75 tsponion powder
1 tspkosher salt, (plus more to taste)
0.5 tspfreshly cracked black pepper
1 tbspextra virgin olive oil
15fresh basil leaves ((optional))
1.5 tspfreshly grated lemon zest
3 tbspfreshly squeezed lemon juice ((about 1 medium-large lemon))
—1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
—Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, (oregano, and thyme, tied tightly together with kitchen twine)

Steps

1
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
2
Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting.
3
Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to submerge the lasagna noodles. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.
4
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
5
While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed. For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.Note: the ricotta can also be made a few days in advance and stored in the fridge.
6
Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
7
Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Taste and adjust the flavor, as needed, with additional salt or pepper.
8
Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.

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Per portion

Calories: ~138.3 kcal
Protein: ~6.3 g
Fat: ~9.3 g
Carbs: ~16.3 g
Fiber: ~3.2 g
Sodium: ~1689.8 mg

6 ingredients still need USDA food links. white or yellow miso paste, onion powder, freshly cracked black pepper, fresh basil leaves ((optional)), freshly grated lemon zest, 1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

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