Vegan Spaghetti

Name: Vegan Spaghetti
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(R) Ground Round); 2 cups fresh spinach, roughly chopped

13 ingredients

4 steps

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(R) Ground Round)
2 cups fresh spinach, roughly chopped

Directions

1

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
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.
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.
4

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