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Meatless Monday Spaghetti (Gluten Free, Vegan)

Coming off of a few weeks of carb loading, (vacation, Easter, team events, and just cause it tastes good), I'm on my journey off wheat which means finding substitutes to trick my mind! After going off dairy and meat I miss my beloved spaghetti and meatballs I used to eat so much as a kid (and yes I even found a cheese substitute!). But alas, I found an amazing substitute that agrees with my stomach, waistline and bikini :) Double perk is that it takes legit 10 minutes to make. Make this for your Meatless Monday and tag me on Instagram with how much you love it! @jacqueline.renee.inspiration : 1 zucchini Organic tomato sauce 1 clove of garlic 1 strip of tempeh Braggs nutritional yeast Tools: Spiralizer or Veggetti -Spiralize zucchini, absorb moisture with paper towels and set aside. -Cut tempeh into strips and cook in olive oil in pan for 2 minutes each side (set aside) -Chop garlic up and sauté for 1 minute in olive oil -Add zoodles to the pan of garlic with 1 cup of organic tomato sauce. Sauté for 5 minutes -Last minute heat tempeh back up with rest of ingredients -Plate food and put on as much nutritional yeast as you would like to spaghetti (think of it as your parmesan) To download a free 5 day meal plan and shopping list click here ENJOY!

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