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Lasagna Soup with Mushroom Kale and Seitan


4 Tbsp olive oil
1 medium sweet onion, sliced thin
8 oz seitan
1 tsp smoked paprika
1 tsp cumin
3 c cremini mushrooms, rough chopped
5 garlic cloves, sliced thin
3 tsp Italian herbs
1 tsp red pepper flake
Salt fresh ground pepper
¼ c tomato paste
2 Tbsp balsamic vinegar
2 tsp brown sugar
1 28oz can fire roasted tomatoes
8 c vegetable stock
10 lasagna noodles
5 c kale, stems removed


1. In a large stockpot over medium heat, sauté the onion in 2 Tbsp of the oil for two minutes until softened.
2. Raise heat to medium high and add seitan and season with salt, pepper, smoked paprika, and cumin
3. Cook stirring often until onions and seitan are caramelized
4. Remove onion mixture from the pot and set to the side
5. Add remaining olive oil to the pot
6. Add mushrooms and sauté until the start to release their juices about 2 min
7. Reduce the heat to medium and add garlic, Italian herbs, red pepper flake and cook stirring often to incorporate all flavors
8. Add the tomato paste, balsamic vinegar, and brown sugar and stir to combine. Cook for two minutes
9. Add tomatoes and vegetable stock. Break up the pasta into smaller pieces and add to the pot. Cook until pasta is al dente.
10. Add kale and reserved onion and seitan mixture to the pot
11. Serve immediately and garnish with vegan parmesan cheese

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