Recipe information
Ingredients for - Vegan Spaghetti
2. Vegetable broth, or as needed, divided - ½ cup
6. Portobello mushroom, cubed - 1 small
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.
