Southwestern Spaghetti
Ingredients
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ (10-oz) pkg frozen meatless crumbles (such as Beyond Beef)
- 1¼ cups vegetable broth
- 1 (8-oz) can tomato sauce
- 1½ tsp ground cumin
- 1 tsp chili powder
- 4 oz vegan spaghetti, broken into 2-inch pieces
- ¾ lb zucchini, chopped
- ½ cup shredded vegan Monterey Jack cheese (such as Follow Your Heart)
Instructions
- Cook onion and garlic in a deep skillet over medium heat until onion is translucent. Add meatless crumbles, and cook 3 minutes or until thoroughly heated; drain and return to skillet.
- Stir in broth, tomato sauce, cumin, and chili powder; bring to a boil, and stir in pasta. Cover, reduce heat, and simmer 5 minutes.
- Stir in zucchini; cover and simmer until pasta is tender. Sprinkle with cheese; let stand until melted.
Vegan Meal Plan
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