There are those busy days where maybe even lunch time gets hectic and you want to throw together a quick but nutritious meal for you and your little ones. This is the perfect choice! You can add a little more of something to your dish and not add it to your child’s or just the opposite. It takes less than 30 minutes to make. So it’s quite convenient as well. It’s for those days when you don’t want basic spaghetti, you want to go above and beyond. Make that gourmet spaghetti at home for only dollars. This is that recipe.
It has vegan beef for protein {and those meat eaters that you want to convince otherwise} and greens for added protein and fiber. It’s just the next level up from your usual spaghetti.
This is a great way to incorporate some greens into your child’s meal. It spruces it up a bit and gives them something different. It also is beneficial to just adding spinach by adding protein, fiber and even iron to their regular bowl of spaghetti.
Cook pasta according to package. Drain and rinse, then set the pasta aside.
To a hot skillet on medium-high heat add oil with the minced shallot and garlic. Cook for 3 minutes. Add the vegan beef and mix to combine everything together. Cook for 2 minutes.
Then add in the tomato paste, onion powder, ground cumin, 1 tablespoon vegetable stock just to combine everything. Cook for another 2 minutes.
Add in the mushrooms and tomatoes, cook until softened. Then add the nutritional yeast in and mix. Toss in some fresh spinach and mix until wilted.
Plate your pasta with tomato sauce and divide spaghetti topping amongst 2 plates with sun dried tomatoes and more nutritional yeast if desired.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 8 ounces Spaghetti
- 1 tablespoon Grape Seed Oil
- 1 Shallot minced
- 2 tablespoons Garlic minced
- BeefLess Beef
- ½ cup Portobello Mushrooms diced
- 16 Grape Tomatoes sliced and halved
- 2 tablespoons Nutritional Yeast
- 2 handfuls Fresh Spinach
- Sundried Tomatoes garnish
- Tomato Sauce as desired
- 8 ounces BeefLess Beef
- 2 tablespoons Tomato Paste
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Cumin
- Vegetable Stock
Ingredients
Seasoned Vegan “Beef”
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- Cook pasta according to package. Drain and rinse, then set the pasta aside.
- To a hot skillet on medium-high heat add oil with the minced shallot and garlic. Cook for 3 minutes. Add the vegan beef and mix to combine everything together. Cook for 2 minutes.
- Then add in the tomato paste, onion powder, ground cumin, 1 tablespoon vegetable stock just to combine everything. Cook for another 2 minutes. Add in the mushrooms and tomatoes, cook until softened. Then add the nutritional yeast in and mix. Toss in some fresh spinach and mix until wilted.
- Plate your pasta with tomato sauce and divide spaghetti topping amongst 2 plates with sun dried tomatoes and more nutritional yeast if desired.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
