Ingredients
Method
- Prepare the Zucchini Ribbons: Wash the zucchinis thoroughly and slice them lengthwise into thin, wide ribbons.
- Make the Plant-Based Ricotta: In a food processor, combine tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth. Stir in fresh parsley.
- Sauté Aromatics: Heat olive oil in a large pot. Add onion and sauté until softened. Add garlic, oregano, basil, and red pepper flakes. Cook until fragrant.
- Simmer the Sauce: Add crushed tomatoes, vegetable broth, tomato paste, and bay leaf. Simmer for 15-20 minutes.
- Cook the Zucchini Ribbons: Remove bay leaf, add zucchini ribbons, and cook for 2-3 minutes until tender-crisp.
- Serve and Garnish: Ladle soup into bowls, add plant-based ricotta, garnish with basil, vegan Parmesan, and olive oil.
Notes
Use firm, fresh zucchinis for best results. Adjust seasonings according to taste. Can add additional veggies like spinach or protein like beans for heartiness.
