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
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
-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!
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