Lasagna Soup in the Instant Pot! Vegan Recipe

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Today I am making vegan lasagna soup in the Instant Pot! This recipe would also be very simple to make on the stove top. I am using vegan beefless beef, lasagna noodles, marinara sauce, some spices and lots of veggies as the main ingredients. Feel free to use any veggies you want. I bought mushrooms for this recipe but I forgot to add them but I think mushrooms would be really excellent in it. I will post the recipe down below. Thanks for watching! Subscribe to my channel if you love plant based recipes!

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Instant Pot I use-

1 yellow onion chopped
2 cloves garlic minced
1 bell pepper chopped
1/2 eggplant chopped small
2 small zucchinis chopped
2 cups chopped mushrooms (I forgot to add in the video)
1 package TJ’s beefless beef (could use Gardein Beef or Beyond Meat Beef)
1 Tbsp Italian seasoning
salt and pepper to taste
1 jar marinara sauce
4 cups veggie broth
2 cups water (I added 3 in the video but I think thats too much)
6 sheets lasagna noodles broken up into squares
1 block firm tofu patted dry
1 lemon juiced
handful fresh basil
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp salt

begin out by putting the Instant pot on “sauté”. Add in the onions and cook for a few minutes. Splash in veggie broth to prevent sticking. Add in the garlic, pepper and eggplant (& mushrooms if you are using them) and cook for a few more minutes until soft. Next add in the beef crumbles, Italian seasoning, marinara sauce, broth and water and stir. Add in lasagna noodles (only add them if you are planning on eating this right away. If you are planning on saving this recipe for later, don’t pressure cook the noodles because they acquire soggy as they sit in the broth) put on the lid and set the valve to “sealing”. Press “cancel” on saute mode. Press “manual” and set the timer to 4 minutes. In the meantime make the tofu ricotta. Add tofu, lemon juice, fresh basil, nutritional yeast, onion powder and salt to a food processor and blend until the texture looks love ricotta cheese. When the timer goes off on the Instant Pot do a fast release. Serve with the ricotta cheese, parmesan cheese and fresh basil ribbons. You could also sprinkle some vegan mozzarella shreds on top.

Alternative method:
To prevent soggy noodles, instead of pressure cooking them add them in later using “saute”. Add all of the ingredients from onion to water to the Instant Pot. Pressure cook for 4 minutes. do a fast release. Take off the lid and put the Instant Pot back to “saute” and bring the soup back to a boil. Add in the pasta and boil for 7 or 8 minutes.

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