Plant-Based Spaghetti Dish

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

Spiraliz the zucchini into noodles using the large blade on your spiralizer, then set them aside for later. In a large saucepan over medium heat, combine the 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 rest of the broth. If the mixture looks a bit dry, feel free to add another splash of broth. Keep cooking and stirring for about 10 minutes, until the veggies are tender and the sauce thickens nicely. Finally, toss the zucchini noodles into the pan and cook for 3 to 5 minutes, or until they reach the texture you like. Serve warm and enjoy!