high protein vegan lasagna soup
Rabu, 11 September 2019
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INGREDIENTS
INSTRUCTIONS
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- 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)
INSTRUCTIONS
Get full recipe >> CLICK HERE
