This one's very quick to make and so tasty! I like to add mushrooms to it sometimes too. Serves 2
Ingredients
• 4 veggie meatballs (link to my favourite recipe in notes)
• 2 tablespoons minced garlic
• 1/4 small onion, diced
• 2 small zuchinnis, cut in spiraliser
• ½ a large 540 ml can of diced tomatoes, w/ liquid
• ⅓ cup marinara sauce
• 1½ tablespoons nutritional yeast
• 2½ tsp 'Meatballs & Meatloaf" seasoning.
(Italian herb blend, w/ garlic & onion. Check notes)
• salt & pepper
Directions:
1. Prepare your veggie meatballs, then set aside.
2. Spiralise your two zuchinins, if you don't have a spiraliser, grating them lengthwise with a box grater works too. Pat dry with a cloth or paper towel. Set aside.
3. On med-high heat, sautée your onion until soft, about 5 min. Add zucchini ribbons, and all other ingredients except "meatballs". Sautée until liquid is cooked off.
4. Divide into two plates and add two of the veggie meatballs to each one. Top with dairy free "parm" or "mozza".
Notes:
• Link to my favourite veggie meatball recipe:
• You can also use store bought, or sub the veggie meatballs with mushrooms if you like. I use sliced cremini mushrooms & just add them to the pan with everything else while cooking.
• If you don't have meatball/meatloaf seasoning: Sub with a bit of oregano, basil, thyme, rosemary, garlic powder, & onion powder
Nutrition:
181 calories per serving (w/o "cheese")
carbs: 30g
fat: 4g
Protein: 9g
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