Vegan Spaghetti

Name: Vegan Spaghetti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 large zucchini; 0.5 cup vegetable broth, or as needed, divided; 1 small onion, diced; 1.5 tablespoons tomato paste; 1 small tomato, diced; 1 small portobello mushroom, cubed; 1 tablespoon minced garlic; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 0.5 teaspoon dried tarragon; 0.5 teaspoon dried marjoram; 0.5 (12 ounce) package veggie meat substitute (such as Yves® Ground Round); 2 cups fresh spinach, roughly chopped

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

Recipe by tjnurs

Published on March 9, 2020

1

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

1

Yield:

1 serving

Jump to Nutrition Facts

Ingredients

1 large zucchini
½ cup vegetable broth, or as needed, divided
1 small onion, diced
1 ½ tablespoons tomato paste
1 small tomato, diced
1 small portobello mushroom, cubed
1 tablespoon minced garlic
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried tarragon
½ teaspoon dried marjoram
½ (12 ounce) package veggie meat substitute (such as Yves® Ground Round)
2 cups fresh spinach, roughly chopped

Directions

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.

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 (per serving)

443	Calories
10g	Fat
53g	Carbs
43g	Protein

Nutrition Facts
Servings Per Recipe 1
Calories 443
% Daily Value *
Total Fat 10g	13%
Saturated Fat 0g	2%
Sodium 1189mg	52%
Total Carbohydrate 53g	19%
Dietary Fiber 19g	67%
Total Sugars 20g
Protein 43g
Vitamin C 110mg	551%
Calcium 302mg	23%
Iron 9mg	51%
Potassium 2736mg	58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.