Zucchini Spaghetti with Tempeh Marinara Sauce
The best recipe for Zucchini Spaghetti with Tempeh Marinara Sauce
Servings 2
Calories 208kcal
Cost $
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
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