Ingredients
1
1 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 1 servings
- Calories: 443
- Carbohydrate: 53g
- Fat: 10g
- Fiber: 19g
- Protein: 43g
- Sugar: 20g
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