Name: Vegan Spaghetti
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: Zucchini - 1 large; Vegetable broth, or as needed, divided - ½ cup; Onion, diced - 1 small; Tomato paste - 1 ½ tablespoons; Tomato, diced - 1 small; Portobello mushroom, cubed - 1 small; Minced garlic - 1 tablespoon; Dried oregano - 2 teaspoons; Dried thyme - 1 teaspoon; Dried tarragon - ½ teaspoon; Dried marjoram - ½ teaspoon; Veggie meat substitute (such as Yves® Ground Round) - ½ (12 ounce) package; Fresh spinach, roughly chopped - 2 cups

Ingredients for - Vegan Spaghetti

1. Zucchini 1 large

2. Vegetable broth, or as needed, divided ½ cup

3. Onion, diced 1 small

4. Tomato paste 1 ½ tablespoons

5. Tomato, diced 1 small

6. Portobello mushroom, cubed 1 small

7. Minced garlic 1 tablespoon

8. Dried oregano 2 teaspoons

9. Dried thyme 1 teaspoon

10. Dried tarragon ½ teaspoon

11. Dried marjoram ½ teaspoon

12. Veggie meat substitute (such as Yves® Ground Round) ½ (12 ounce) package

13. Fresh spinach, roughly chopped 2 cups

How to cook deliciously - Vegan Spaghetti

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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