Vegan Spaghetti Sauce with Zucchini Noodles

Name: Vegan Spaghetti Sauce with Zucchini Noodles Recipe
Yield: 5
Ingredients: (1) 15 oz can tomato sauce; (1) 14.5 oz can Diced Tomato - Kroger Plain; 5 tspn Wylers Beef Powder; (1) 12 oz package Frozen Quorn Meatless & Soy-Free Grounds; 1/2 cup diced Onions raw; 2 stalks diced fresh celery; 4 cloves chopped Garlic; 2 tbsp ground oregano (or to taste); 5 medium sized raw zucchini squash spiralized; 2 tbsp Extra Virgin Olive Oil; 2 tbsp Extra Virgin Olive Oil; Black Pepper to taste

Number of Servings: 5

Ingredients

(1) 15 oz can tomato sauce(1) 14.5 oz can Diced Tomato - Kroger Plain 5 tspn Wylers Beef Powder (1) 12 oz package Frozen Quorn Meatless & Soy-Free Grounds1/2 cup, diced Onions, raw 2 stalks diced fresh celery 4 cloves chopped Garlic 2 tbsp ground oregano (or to taste)5 medium sized raw zucchini squash, spiralized2 tbsp Extra Virgin Olive Oil 2 tbsp Extra Virgin Olive OilBlack Pepper to taste

Directions

Brown the Meatless Grounds in 2 tbsp of olive oil along with onions, celery and garlic on medium heat. Add tomatoes, tomato sauce, beef powder, black pepper and oregano. Simmer for 30 min, stirring occassionally.
While sauce is simmering, spiralize the 5 zucchinis. Heat 2 tbsp of olive oil in skillet on medium heat. Transfer spiralized zucchini to the hot skillet and sautee for 10-15 minutes, tossing the noodles about occassionally. Makes 5 servings

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 147.6
Total Fat: 8.2 g
Cholesterol: 0.0 mg
Sodium: 484.6 mg
Total Carbs: 13.9 g
Dietary Fiber: 5.1 g
Protein: 9.6 g

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