Vegan Protein Zucchini Pasta

Vegan Protein Zucchini Pasta

Enjoy our recipe Vegan Protein Zucchini Pasta by feastr. Balanced and very tasty.

Nutritional information:

Calories4562 kJ (1090 kcal)
Protein67 g
Fat19 g
Carbohydrates138 g
Fiber29 g

Utensils:

cutting board, peeler, non-stick frying pan, chef's knife, bowl, spatula, pot

Recipe instructions:

1

Place the meat substitute in a bowl and cover with boiling water. Let sit for 10-20 minutes. Squeeze as much water out of the strips as you can and mix with the remaining ingredients and set aside.

  • 2.8 oz Vegan meat substitute, minced
    2.8 oz Vegan meat substitute, minced
  • 1 Tbsp Soy sauce, dark
    1 Tbsp Soy sauce, dark
  • 1 Tbsp Tomato paste
    1 Tbsp Tomato paste
  • 1 Tbsp Red wine
    1 Tbsp Red wine
  • 1 Tbsp Olive oil
    1 Tbsp Olive oil
2

With a peeler, peel zucchini down to the core and place the zucchini peels in a bowl. Finely dice the zucchini core.

  • 1 Zucchini (~ 7.8 oz)
    1 Zucchini (~ 7.8 oz)
3

Finely dice the onion and garlic. Put the onions into a bowl and add the garlic into the bowl containing the zucchini cubes.

  • 1 Onion, yellow (~ 2.8 oz)
    1 Onion, yellow (~ 2.8 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
4

Heat a pan over medium heat and fry the veggie minced meat, occasionally stirring until it starts to brown.

    5

    Add the onions and fry until the onions turn translucent.

      6

      Add the garlic and zucchini cubes and fry for another 5-6 minutes until the vegetables start to brown.

        7

        Stir in the tomato paste, broth, chopped tomatoes, and red wine.

        • 2 tsp Tomato paste
          2 tsp Tomato paste
        • 8.8 oz Tomatoes, diced, canned
          8.8 oz Tomatoes, diced, canned
        • 3 ⁠½ Tbsp Red wine
          3 ⁠½ Tbsp Red wine
        • 2⁄3 cup Vegetable broth
          2⁄3 cup Vegetable broth
        8

        Cook the pasta according to the package instructions.

        • 5.3 oz Spaghetti
          5.3 oz Spaghetti
        9

        Season the sauce with salt, pepper, basil, and oregano. Let simmer with the lid on, for approx. 15 minutes.

        • Salt
          Salt
        • Black pepper
          Black pepper
        • 1 tsp Basil leaves, dried
          1 tsp Basil leaves, dried
        • 1 tsp Oregano leaves, dried
          1 tsp Oregano leaves, dried
        10

        Turn off the heat add the zucchini noodles to the pan and warm with the residual heat for approx. 1-2 minutes.

          11

          Serve the zoodles with the pasta and sauce and top with the basil.

          • 7 leaves of Basil, fresh (~ 0.1 oz)
            7 leaves of Basil, fresh (~ 0.1 oz)
          12

          Enjoy your meal!