Name: Zucchini Spaghetti with Tempeh Marinara Sauce
Prep time: 20 min
Total time: 20 min
Ingredients: 1 zucchini (julienne sliced); 1 block tempeh (crumbled); 1 cup vegetable broth; 1 large tomato (diced); 1/4 cup tomato paste; 1/2 cup red onion (diced); 2 cloves garlic (minced); 1 teaspoon italian seasoning; salt and pepper to taste; 2 tablespoon olive oil (plus 1 teaspoon for zucchini pasta); Pine nuts and fresh basil for garnish

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This is a last-minute blog post on a last-minute dinner idea, but it was too good not to share!

Last night dinner was later than usual, 9:30 instead of our early bird special at 5:30! I was craving comfort food…spaghetti and meatballs! Two problems here: 1) I don’t eat meat and 2) 9:30 is way too late to indulge in a large bowl of pasta!

Instead, I made “pasta” out of a zucchini and “meat sauce” using tempeh…problem solved!

This meal hit the spot!

zucchini spaghetti with tempeh marinara sauce vegan gluten free recipe

Zucchini Spaghetti with Tempeh Marinara Sauce

The best recipe for Zucchini Spaghetti with Tempeh Marinara Sauce

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Prep Time: 20

Total Time: 20

Course: Breakfast, Main Meal, Salad

Cuisine: Gluten Free, Italian, Vegan

Servings:

Calories: 208kcal

Cost: $3

Ingredients

1 zucchini julienne sliced
1 block tempeh crumbled
1 cup vegetable broth
1 large tomato diced
1/4 cup tomato paste
1/2 cup red onion diced
2 cloves garlic minced
1 teaspoon italian seasoning
salt and pepper to taste
2 tablespoon olive oil plus 1 teaspoon for zucchini pasta
Pine nuts and fresh basil for garnish

Instructions

Make zucchini spaghetti using a mandolin, spiralizer or mini julienne peeler. Place in a large bowl and toss with a teaspoon of olive oil and sprinkle of sea salt, set aside.
Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent. Add garlic and saute for an additional minute or until fragrant.
Add crumbled tempeh and sauté for 5 minutes or until lightly browned.
Add tomato, tomato paste, vegetable broth, italian seasonings, salt and pepper and simmer for 20 minutes.
Divide zucchini spaghetti among two bowls and top with tempeh marinara sauce.
Garnish with pine nuts and fresh basil. Enjoy 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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