zucchini spaghetti with tempeh marinara sauce

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~

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

zucchini spaghetti with tempeh marinara sauce ~vegan, gluten free~

-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!

zucchini spaghetti with tempeh marinara sauce ~vegan, gluten free~


simple raw zucchini pasta

It looks like we have a heat wave ahead of us!  When the weather is hot and humid who feels like cooking???  Try this light, refreshing “pasta” instead!  No stove required :)


Simple Raw Zucchini Pasta

3 zucchinis

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

1/4 cup kalamata olives, chopped

1/2 cup fresh basil, chopped

juice from 1 lemon

1/4 cup olive oil

salt and pepper to taste

3 tablespoons hemp seeds



-Cut zucchini into “pasta” using a mandoline, spiralizer, or julienne peeler

I used a mandoline but my next purchase will be a julienne peeler…easier to clean and less likely to slice off a finger!

-Add zucchini “pasta” to a large bowl with the olives, basil, onion and tomatoes

-Mix together olive oil and lemon juice, pour on top of vegetables.

-Add salt and pepper to taste.


~You could eat it immediately or place it in the refrigerator for an hour to let the flavors combine~

-Top with hemp seeds and enjoy!

What’s your favorite go-to meal when it’s too hot to cook?