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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.

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  • 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.

Cook's 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.

Nutrition Facts

443 calories; protein 43.1g; carbohydrates 53g; fat 9.9g; sodium 1189.3mg. Full Nutrition
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