Zucchini Spaghetti with Tempeh Marinara Sauce, Vegan and Gluten-Free

The best recipe for Zucchini Spaghetti with Tempeh Marinara Sauce
zucchini spaghetti with tempeh marinara sauce vegan gluten free best recipe

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 best recipe

Zucchini Spaghetti with Tempeh Marinara Sauce

The best recipe for Zucchini Spaghetti with Tempeh Marinara Sauce
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Breakfast, Main Meal, Salad
Cuisine: Gluten Free, Italian, Vegan
Servings: 2
Calories: 208kcal
Cost: $3

Ingredients

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 sautĂ© until translucent. Add garlic and saute for an additional minute or until fragrant.
  • Add crumbled tempeh and sautĂ© 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

Calories: 208kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 742mg | Potassium: 819mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1476IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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