Vegan Spaghetti Tasty Recipes

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Vegan Spaghetti

"Super tasty, low-fat vegan spaghetti is a celiac-friendly Italian dish."

Ingredients :

• 1 large zucchini
• 1/2 cup vegetable broth, or as needed, divided
• 1 small onion, diced
• 1 1/2 tablespoons tomato paste
• 1 small tomato, diced
• 1 small portobello mushroom, cubed
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried marjoram
• 1/2 (12 ounce) package veggie meat substitute (such as Yves® Ground Round)
• 2 cups fresh spinach, roughly chopped

Instructions :

Prep : 20M	Cook : 1M	Ready in : 40M

• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
• Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
• Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
• Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

Notes :

• Don't have a spiralizer on hand? Using a vegetable peeler: Apply light pressure with a vegetable peeler along the sides of the zucchini for wide, fettuccine-like slices. Or use a grater: Roughly shred the vegetable lengthwise against a box grater. Press away excess liquid. Noodles will be shorter.
• Try mushroom broth, if you prefer.

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