Carrot Spaghetti Vegan Recipes

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VEGAN SPAGHETTI



Vegan Spaghetti image

Super tasty, low-fat vegan spaghetti is a celiac-friendly Italian dish.

Provided by tjnurs

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 1

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 442.5 calories, Carbohydrate 53 g, Fat 9.9 g, Fiber 18.7 g, Protein 43.1 g, SaturatedFat 0.4 g, Sodium 1189.3 mg, Sugar 20.2 g

CARROT 'SPAGHETTI' (VEGAN)



Carrot 'spaghetti' (Vegan) image

Make and share this Carrot 'spaghetti' (Vegan) recipe from Food.com.

Provided by hipbonez

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 7

3 medium carrots
2 small garlic cloves
1/4 onion, diced (optional)
3 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
1/4 cup marinara sauce

Steps:

  • Wash carrots very well and thoroughly.
  • With a vegetable peeler, peel carrot into long thin strips. Sprinkle with salt and set aside.
  • Dice onion and chop garlic.
  • Coat the bottom of the pan with olive oil over medium-high heat.
  • When hot, add carrots and toss frequently with tongs.
  • When carrots start to soften, add garlic, pepper, and onion and keep tossing until some of the carrots get brown on the edges (don't burn).
  • serve with your favorite marinara sauce.

Nutrition Facts : Calories 488.2, Fat 42.5, SaturatedFat 5.9, Sodium 1010.1, Carbohydrate 26.6, Fiber 5.5, Sugar 13.9, Protein 3.3

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