Think eating vegan is boring or tasteless? HA. Think again my friend. Eating whole, plant-based foods has made me feel so much more energized and gives me all the nutrients my body needs to thrive!
So, I wanted to get creative in the kitchen and modify an old classic: spaghetti. Now, obviously zucchini noodles aren’t the same (and I still eat real pasta too) but we got a Vegetti and I had to try it out! ;D I want my family to eat more vegan dinners when I visit to show them how simple and satisfying it is.
A perk about this recipe is that the sauce literally takes about 20 minutes or less to prepare!
- 144g dry lentils (drained and rinsed)
- 4 oz. thinly sliced carrots
- 4 oz chopped mushrooms
- 1/4 finely chopped red onion
- 1 15 oz. can diced tomatoes, no salt added
- 3 Tbsp minced garlic
- 1 tsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- dash of cumin
- 1/2 cup water (will be adding more)
- 2-3 zucchinis, spiralized (or your favorite pasta!)
Heat a large skillet over medium heat. Add oil, onion, and garlic and sauté for about 3 minutes. Then add the carrots and mushrooms and cook another 3-4 minutes.
Now add the can of diced tomatoes, basil, oregano, cumin, water and lentils. Bring mixture to a simmer by increasing heat just a tad. Reduce heat to medium-low and cover until lentils are cooked (about 15-20 minutes).
Keep checking on it as it loses water fast and keep adding so it doesn’t dry out (lentils tend to absorb a lot of the water). The mixture shouldn’t be soupy, more of how chili would be.
The fun part is spiralizing the zucchini to make zoodles!!! I had a fun time at least. 😉 Seriously if you don’t have a Veggeti, go get one right now and spiralize everything.
I ended up topping mine with some nutritional yeast for a little cheesy flavor but it honestly didn’t even need it! Serves 2-3 people depending on your appetite.