What's Cooking with Antoinette Today?
Gluten-Free Vegan Spaghetti
About 3 Servings
2 to 3 ounces organic Edamame spaghetti pasta or a Gluten-Free Spaghetti pasta of choice ( I used the Edamame spaghetti pasta for this dish)
2 tablespoons coconut oil or avocado oil
1/2 cup (140 grams) chopped onion
3 cups Meatless grounds( veggie crumbles of choice) or you can add extra mushrooms for texture
1 cup chopped portobello mushrooms
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder or fresh garlic
1/4 teaspoon red pepper flakes
1 jar organic tomato sauce ( Watch out for that sodium, aim for low sodium)
1 (28-ounce) can whole peeled tomatoes
1/2 diced red peppers or green peppers
2 tablespoons Nutritional yeast for a cheesy taste
Sauce and Meatless Ground
1.Heat coconut oil or avocado oil in a wide skillet medium heat. Add onions, green or red peppers, stirring occasionally until translucent, 3 to 5 minutes.
2.Add mushroom, garlic, oregano, red pepper flakes, and a pinch of sea salt then stir occasionally.
3. Add meatless ground, until stirring
4.Add tomato sauce
5.Bring to a low simmer and cook until the liquid has thickened and reduced by half heat, about 10 minutes.
Cook Gluten-Free Pasta Directions
1.While the sauce simmers, bring a large pot of water to the boil then cook pasta according to package directions. ( I add a pinch of sea salt in the water before adding the pasta)
2.When the pasta is finished cooking, drain and run cold water over the pasta.
3. Serve pasta on a plate then add the cooked tomato sauce/ meatless ground on top of the pasta.
4. Serve with nutritional yeast sprinkled on top.( optional )
Your Clean Eating Nutritionist
Antoinette Ouattara, MPH, MS,
Clean Eating Nutritionist
Clean Eating Detox Coach
Holistic Health and Wellness Coach
Weight Loss Coach.
Public Health Professional