Vegan Slow Cooker Lasagna Soup

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It’s about to get cold again…yuck! I’m ready for Spring!

This is one of our favorite soup recipes, especially during cold weather. It’s really versatile and you can easily add a little more of everything to make enough to last you several days. This is one of those meals that actually tastes even better the second and third day. I usually make some Vegan Gluten Free Bread to go with it!

Vegan Slow Cooker Lasagna Soup

 Here’s what you need:

For the Soup

  • 8 ounces sliced mushrooms
  • 2 small zucchini, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 32 ounce can of crushed tomatoes (Be sure to look for cans with a BPA free liner!)
  • 6 ounces tomato paste (Be sure to look for cans with a BPA free liner!)
  • Salt, pepper and garlic powder to taste
  • 2 tablespoons Italian Seasoning
  • 5 cups vegetable broth
  • 8 ounces brown rice pasta (penne works well, or lasagna sheets cut into squares after they are cooked)

Cashew Ricotta

  • 1 ½ cups cashews, soaked*
  • 1 tablespoon apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon Italian Seasoning
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • fresh parsley for topping (optional)

Here’s what you do:

  1. Place all of the ingredients for the soup (minus the pasta) in the slow cooker, stir together, cover with the lid, and cook on high for 6 hours.
  2. To make the cashew ricotta, drain and rinse the cashews then add them to a food processor or high speed blender along with the remaining ingredients. Blend until smooth, but still thick in texture. You will have to scrape down the sides in between blending.
  3. When the soup is done cooking, bring a large pot of water with 1 tablespoon of salt to a boil. Add the pasta and cook until al dente. Drain, then add to your soup and stir.
  4. Serve with a dollop of cashew ricotta on top and enjoy! 🙂

 

Notes

*Soak cashews in a large bowl covered with a few inches of water for at least 6 hours. If you’re in a hurry, you can soak them in boiling hot water for 30 minutes. If you have a Vitamix or other high speed blender, you won’t need to soak them.

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Vegan-Gluten Free “Sausage” Balls

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When trying to decide what to take to our family’s Christmas Eve get-together, I just couldn’t quit thinking about sausage balls. We always had them around the Holidays when I was a kid, and everyone always loved them. So, when you’ve gone vegan, and you don’t eat gluten, I wasn’t optimistic that I would ever get to eat them again. I figured I would try an experiment and see if it worked. Let’s just say that it worked so well, we had them again for New Years Eve too!

It was super simple, and they were totally delicious…especially when dipped into some homemade vegan ranch (recipe coming soon!).

Give it a try and let me know what you think!

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@BeyondMeat makes amazing products for vegans who also eat gluten free! Check them out!

 

_MG_0586Vegan-Gluten Free “Sausage” Balls

Here’s what you need:

  • 1 Package Beyond Meat Burgers
  • 2 Cups Daiya Cheddar Cheese Shreds
  • 1 1/4 Cup Pamela’s Gluten Free Biscuit & Scone Mix
  • 1 Tablespoon Fennel Seeds
  • 2 Teaspoons Sage
  • 1/2 Teaspoon Salt
  • Dash of Black Pepper
  • (optional) 1-2 Teaspoons Red Pepper Flakes

Here’s what you do: 

  • Preheat oven to 375.
  • Add all ingredients to a large bowl.
  • Using your hands, knead until everything is evenly mixed together. (If the mixture is too crumbly, add a teaspoon of water at a time until it holds together when you form it into a ball.)
  • Using a 1/8 measuring cup, scoop the mixture out, then roll into a ball.
  • Place onto a cookie sheet lined with parchment paper.
  • Bake for 30 minutes, or until the outsides are golden brown.
  • Serve warm with ranch and Enjoy!

**Makes approximately 20

Vegan Gluten Free Bread

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I love, LOVE me some bread… So, when you can’t have gluten anymore, it’s pretty devastating to have to give it up. During our meal swaps with my parents, my mom was making this super tasty gluten free, vegan bread. I just couldn’t get enough of it. She gave me the recipe she had been using, and I only made a few little adjustments to reduce the oil and sugar… and, I didn’t have the exact ratios of flours, but it didn’t make a noticeable difference in taste. Next time, I’m going to test it out using unsweetened applesauce instead of the oil and see how that turns out. 😀

If you are looking for a fairly simple, but super yummy vegan, gluten free bread, this is a great one to try. It was adapted from A Little Insanity, Soft Gluten Free Vegan Bread. She has a lot of great gluten free recipes on her site.

Vegan Gluten Free Bread

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Here’s what you need:

YEAST MIX:

  • 1½ Cups Warm Water
  • 2½ Teaspoons Dry Active Yeast

AQUAFABA:

  • ¼ Cup Aquafaba – Liquid from canned Garbanzo Beans (chickpeas)
  • ½ Teaspoon Cream of Tartar

DRY MIX:

  • 1 ¾ Cup Brown Rice Flour
  • 1 ¼ Cup Tapioca Flour
  • ½ heaping Teaspoon Xanthan Gum
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt

WET MIX:

  • 1/8 Cup Olive Oil
  • 2 teaspoons Apple Cider Vinegar

 

Here’s what you do:

YEAST MIX:

  • Measure out warm water (not too hot or cold). Stir in Yeast. Set-aside & let proof while you are preparing everything else.

AQUAFABA:

  • Pour the Aquafaba (Garbanzo Bean Liquid) along with the Cream of Tartar into the bowl of your stand mixer. Beat on high until stiff peaks form. With a spatula, scoop out the mixture into another bowl and set aside.

DRY MIX:

  • While the Aquafaba is mixing, combine all of the Dry Mix ingredients together in a bowl.

COMBINING IT ALL:

  • Add proofed Yeast to the stand mixer bowl.
  • Add in Dry Mix ingredients with the yeast. Beat slowly while adding in the Oil & Apple Cider Vinegar.
  • Mix on Medium speed until dough is smooth.
  • Stop the mixer, then add in your aquafaba.
  • Mix on low speed until everything is well combined, being careful not to over-beat. (It only takes about 30 seconds.)
  • Spray a 9×5 Loaf Pan.

LET IT RISE, THEN LET IT BAKE:

  • Pour the bread mixture into your loaf pan and cover with plastic wrap. Set somewhere warm while your oven is preheating.
  • Preheat your oven to 375.
  • Let your dough rise about 20 minutes. It should not rise above your loaf pan.
  • Bake between 50-60 minutes.
  • Once the top is nice and golden brown and the center is cooked through, remove from oven and let cool only 1-2 minutes, then turn it out onto your cooling rack (lay the loaf on its side). Allow to cool completely before attempting to cut into slices.
  • Enjoy! ❤