Vegan Veggie Pasta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 164.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 434.6 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 10.4 g
- Protein: 8.7 g
View full nutritional breakdown of Vegan Veggie Pasta calories by ingredient
Introduction
I slightly adapted this light, yet hearty meal from Susan of FatFree Vegan Kitchen's blog (http://blog.fatfreevegan.com/2006/05/zucchini-spirals-with-fresh-vegetable.html). I used a julienne peeler to make the "pasta" and bumped up the spice a tad, but otherwise it's pretty much the same! I slightly adapted this light, yet hearty meal from Susan of FatFree Vegan Kitchen's blog (http://blog.fatfreevegan.com/2006/05/zucc
hini-spirals-with-fresh-vegetable.html). I used a julienne peeler to make the "pasta" and bumped up the spice a tad, but otherwise it's pretty much the same!
Number of Servings: 4
Ingredients
-
1/3 cup water, or as needed
1 large, sweet onion, diced
1 1/4 lbs eggplant, chopped into 1/2" pieces
1/4 lb cremini mushrooms, sliced
2 yellow summer squashes, diced
1 red bell pepper, chopped
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 28-ounce can diced tomatoes
1 tbsp tomato paste
1 tsp salt (or to taste)
1/4 tsp fresh black pepper
1 tbsp dried oregano
1 tbs. dried basil
4 medium zucchini
Directions
Heat a large non-stick saucepan, and add the onion and a splash of water.
Cook, stirring occasionally, until the onion begins to brown.
Add the eggplant and mushrooms and cook about 8 minutes, until soft and browning.
Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.
Add the remaining ingredients, except for zucchini.
Reduce heat to low, cover and cook 10 minutes.
Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.
Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, stirring occasionally, until the onion begins to brown.
Add the eggplant and mushrooms and cook about 8 minutes, until soft and browning.
Stir in the squash, peppers, and garlic, and continue to cook and stir for 3 - 4 more minutes, adding water as necessary.
Add the remaining ingredients, except for zucchini.
Reduce heat to low, cover and cook 10 minutes.
Meanwhile, make ribbons out of the zucchini using a julienne peeler, mandoline slicer or a sharp knife.
Place equal mounds of zucchini ribbons in erving bowls, top with hot sauce.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.