Protein backed and healthy vegan zucchini pasta. A healthy dish great for a romantic dinner or post work out meal using simple ingredients; lentils, red beans and spaghetti sauce.
Course Main Course
Cuisine Gluten Free, Raw Vegan, Vegan, Vegetarian
Keyword Red Bean Lentil Zucchini Spaghetti
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 5servings (5 cups of Sauce)
Author Gina Marie
1tablespoonof grapeseed oilor olive oil
1half onion chopped
1full jar of tomato sauceat least 18 oz
1can of tomato paste
1 -2teaspoonof organic cane sugar
3 to 5basil herb leaves
1can of BPA free lentils
1can of BPA free red beans
1small zucchini or half of large zucchinifor one serving
Get a medium large pot and put over medium (delete) heat.
Add oil, onions, and mushrooms and saute for about 5 minutes consistently stiring.
Turn down heat to a low simmer and add tomato sauce, tomato paste, organic cane sugar, basil leaves, lentils and red beans. Stir until mixed properly.
Cover and simmer for 20 minutes periodically stirring sauce and tasting so that you can adjust seasonings to your liking.
Turn off and let it cool for 5 minutes.
Take your small medium zucchini or half of large zucchini, and spiral it. Place it on a plate. Top your zucchini with spaghetti sauce. Enjoy!!
Nutritional Information Per Serving
Fat 0 g
Carbohydrates 52 g
Fiber 16 g
Sugar 16 g
Protein 17 g
Substitutes and Additions:
Only spiral your zucchini when you are ready to eat your past meal don't pre spiral your zucchini. The zucchini will not hold well once it is spiraled.
Dried beans beans and lentils can be used instead of can beans. That would required more prep time. For dried red beans soak a cup of beans overnight before cooking. Use about 1 and half cups and in the recipe and save the rest for later. Pre cook 1/2 Cup of lentils (no need to soak) and use in spaghetti sauce.