Vegan Instant Pot Creamy Mushroom Lasagna Soup
My vegan Creamy Mushroom Lasagna Soup is creamy, warm, comforting mushroom soup with thick, lasagna noodles. Easy to make stove top or in an instant pot.
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Cooking tools:
- Pressure cooker
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Whisk
- Mixing bowl
- Colander
- Stove
- Pot
- Skillet
- Ladle
- Measuring spoon
- Spoon
- Kitchen scale
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 1/2 tsp salt
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 1/2 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 1/2 cups unsweetened nondairy milk
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