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Vegan Spaghetti
Vegan Spaghetti
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegan Italian herb mushroom 'meat' sautee with zucchini spaghetti - light and delicious!
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
Instructions:
  • Create zucchini noodles by spiralizing the zucchini using the large shredding blade attachment. Set aside for later use.
  • In a large saucepan over medium heat, simmer 1/4 cup broth with onion and tomato paste until onion softens, for about 3 minutes. Stir in tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom slightly softens, for an additional 3 minutes.
  • Combine veggie meat, spinach, and the remaining 1/4 cup broth with the mushroom mixture in the pan. If needed, add another 1/4 cup broth. Cook and stir until vegetables are tender and sauce begins to thicken, approximately 10 minutes.
  • Add the zucchini noodles to the flavorful sauce in the pan and cook until they reach your preferred level of tenderness, typically 3 to 5 minutes.

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