To prepare the Vegan Sausage:
1. Coat a pan with 0.75 tbsp avocado oil. Sauté the 0.5 yellow onion, 5.5 garlic cloves, 2 tsp Italian seasoning, 2 tsp fennel, 1 spring thyme, and 2 sage leaves until fragrant.
2. Crumble the 16 oz tempeh into the pan and sauté until well combined (2-3 minutes). Top with 2 cups of broth of choice.
3. Once the broth is fully absorbed, add 0.5 cup soy sauce and 0.25 cup tomato paste. Sauté until golden brown (around 5 minutes). Season with salt and pepper to taste. Set aside for the soup.
To prepare the Tofu Ricotta:
1. Add the 1 package extra firm tofu, 2 tbsp nutritional yeast, 0.5 tbsp miso paste, 0.5 tbsp fresh lemon juice, 1.5 tsp garlic powder (or 2 cloves fresh garlic), 1 tsp onion powder, 2 tbsp olive oil (or grape seed oil), 1 tsp coconut oil, and salt and pepper to a food processor.
2. Mix well until smooth, excluding the 1-2 thinly chopped basil leaves (these will be added at the end).
3. Once complete, add the basil and mix briefly. Transfer the tofu ricotta to the fridge.
To prepare the Lasagna Soup:
1. Start with 1 tbsp of oil in a large pot. Add your chopped 1 onion and 5.5 garlic cloves and sauté until fragrant.
2. Once fragrant, add in your 1 zucchini, mix, and top with 1 tsp garlic powder, 2 tsp basil, 0.5 tsp paprika, and salt and pepper to taste. Stir well.
3. Add your 1 jar pasta sauce to the pot. Fill the empty sauce jar with water and pour into your pot. Fill the empty jar halfway with water again and pour into the pot.
4. Add in your 1 pint cherry tomatoes and bring the soup to a boil.
5. Lastly, add in your 0.5 pack lasagna noodles (broken in half). Cook according to package directions.
6. Right at al dente, add in your 0.5 cup plant-based cream.
7. Serve the creamy lasagna soup with scoops of the prepared tofu ricotta and enjoy!
