Vegan Spaghetti Sauce with Zucchini Noodles

Vegan Spaghetti Sauce with Zucchini Noodles
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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Vegan Spaghetti Sauce with Zucchini Noodles calories by ingredient


Excellent for vegan diet. Excellent for vegan diet.
Number of Servings: 5


    (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


Don't sautee the zucchini noodles too long or they will be soggy and will break up. Also,whereas traditional pasta "expands" when cooking, zucchini spirals "cook down", which means you end up with less than you started with. Just something to keep in mind.


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