Meatless Farm Co
This creamy ‘chicken’ lasagne soup from our friends at Meatless Farm makes a great dinner any night of the week.
2 Meatless Farm Chicken Breasts
8 lasagne sheets
4 sticks of celery
2 large white onion
2 cloves garlic
250g mushrooms
2 handfuls of spinach
8 tbsp plain flour
350ml vegan milk
1/2 tsp oregano
1 1/2 tsp Italian herbs
1 litre vegetable stock
This creamy ‘chicken’ lasagne soup from our friends at Meatless Farm makes a great dinner any night of the week.
1. Start by cooking your Meatless Farm Chicken Breasts in a pan with some olive oil.
2. Once cooked, remove from the pan and cut into chunks.
3. In the same pan, fry garlic, onion and celery until golden then add your mushrooms.
4. Once golden, remove the vegetables from the pan and add to a bowl while you make the creamy sauce.
5. Add flour to your pan and slowly add vegan milk whisking constantly until no lumps remain.
6. Next, add all the veggies back into the pan along with your vegetable stock.
7. Break up your lasagne sheets and add to the pan. Pop the lid on top and leave to cook for 15 ish minutes.
8. Put 3/4 of the sliced Chicken Breasts into the pan and mix well. Cook for a few minutes and then you’re ready to serve.
9. Top with the rest of the Chicken Breast chunks and feel free to add some vegan cheese on top. Enjoy!
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