Vegan Spaghetti

A vegan saute of Italian herbs, mushrooms, tomato, spinach, and vegetarian 'meat' is served on zucchini spaghetti for a light, tasty meal.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 443 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.