This vegan and gluten-free Instant Pot recipe is so easy to make and has all of the delicious lasagna flavors you know and love, just in a hearty soup form!
1package Beyond Meat Plant-Based Groundif frozen, use when thawed
1packageKite Hill Vegan Ricotta Cheese
24oz.Pasta SauceTomato Basil also works well
2cupsVeggie Broth/Stock
1cupWater
½cupBanza Chickpea Fusilli Pastaor preferred pasta
½cupWhite Oniondiced
3Garlic Clovesminced
4Tbsp.Vegan Parmesangrated (or Nutritional Yeast)
1Tbsp.Avocado or Olive Oil
2Sprigs Fresh Basil Leavestorn
¼tsp.Ground Black Pepper
Optional:
Red Chili Flakes
Fresh Italian Parsley
Spinach
Instructions
Set Instant Pot to sauté mode.
Once heated up, add oil, onions, and garlic — sauté for ~2 minutes.
Next, add in the plant-based grounds and let sauté ~3-5 minutes — stir occasionally.
Pour in pasta sauce, veggie broth, water, and pasta — stir until combined and pasta is submerged. Cover with lid set to sealing and set to Manual Mode on high pressure for 3 minutes, then quick release steam.