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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 Tbsp. olive oil
- 1 large yellow onion (diced)
- 3 large carrots (or medium, finely diced)
- 6 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup reduced fat coconut milk (or “lite”)
- 15 oz. chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
- 8 pieces lasagna noodles (6 ounces, broken into small pieces)
- 1 1/2 tsp. kosher salt
- freshly cracked black pepper (to taste)
- 2 Tbsp. nutritional yeast
- 2 bay leaves
- 3 sprigs flat leaf parsley
- 15 oz. pumpkin puree (not pumpkin pie)
- 1/2 cup tomato sauce
- 14 oz. extra firm tofu (block)
- 4 Tbsp. nutritional yeast
- 1 clove garlic (roughly chopped)
- 2 Tbsp. miso paste (white or yellow)
- 3/4 tsp. onion powder
- 1 tsp. kosher salt (plus more to taste)
- 1/2 tsp. freshly cracked black pepper
- 1 Tbsp. extra virgin olive oil
- 15 fresh basil leaves (optional)
- 1 1/2 tsp. freshly grated lemon zest
- 3 Tbsp. freshly squeezed lemon juice (about 1 medium-large lemon)
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