Spaghetti Without Animal Products

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

Step 1

Turn your zucchini into noodles using a spiralizer with the large shredding blade, then set them aside for now. In a large saucepan over medium heat, combine 1/4 cup of broth, chopped onion, and tomato paste. Let it cook for about 3 minutes until the onion starts to soften. Next, add the tomato, mushrooms, garlic, and all the herbs – oregano, thyme, tarragon, and marjoram – and cook everything together for another 3 minutes until the mushrooms just begin to soften.

Step 2

Now, stir in the veggie meat, spinach, and the remaining 1/4 cup of broth. If things look a little dry, feel free to add an extra 1/4 cup of broth. Keep cooking and stirring for about 10 minutes, until the veggies are tender and the sauce thickens up nicely.

Step 3

Finally, toss the zucchini noodles into the pan with the sauce. Cook everything together for 3 to 5 minutes, or until the noodles are just how you like them – tender but still a bit firm. Then you’re ready to serve!