Plant Based Vegan Meat Sauce over Chickpea Pasta
The plant based vegan meat sauce is packed with plant protein and fiber to fool any meat lover.
Ingredients
- 8 oz box chickpea spaghetti
- 8 ounces white mushrooms sliced thin
- olive oil cooking spray
- 2 cups frozen meatless crumbles about 9 ounces
- 3 cups marinara sauce
- pepper to taste
- 1/4 teaspoon garlic powder
- red pepper flakes to taste
- garnish with parsley or basil
Instructions
- Boil water and cook pasta according to package directions.
- Meanwhile heat a large saucepan sprayed with nonstick olive oil spray on medium high heat.
- Add mushrooms and saute for 2-3 minutes.
- Add meatless crumbles and cook 4-5 minutes allowing them to brown and water to evaporate.
- Add sauce and heat through, adding garlic powder, pepper and red pepper flakes if desired.
- To serve, add one cup pasta and 1 cup “meat” mixture to a bowl and garnish with parsley or basil.
- *Add parmesan cheese to taste if the recipe does not need to be vegan.
Notes
*If you wish to lower the sodium in this recipe, choose a low sodium marinara sauce to save around 450mg per serving.
Nutrition
Serving: 4servingsSodium: 870mgSugar: 13gFiber: 15gCholesterol: 0mgCalories: 380kcalTrans Fat: 0gSaturated Fat: 0gFat: 6gProtein: 32gCarbohydrates: 56g
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