In addition to the Kitchen Diva’s Vegetarian Lasagna Recipe, Angela Shelf Medearis (the Kitchen Diva) gave a delicious recipe for a Vegetarian Spaghetti Bolognese on the Dr. Oz show.  While The Kitchen Diva is a big fan of the sausage flavored soy crumbles, I actually prefer the regular beef type of soy crumbles… and the texture of the portobello mushrooms really makes it seem like real meat!  Another idea would be to make this spaghetti bolognese recipe with ground turkey or ground chicken, which is not vegetarian, but it is still much healthier than ground beef.

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Dr. Oz & The Kitchen Diva’s Vegetarian Spaghetti Bolognese Recipe

Ingredients:
– 1 pound soy based meat alternative (like Soyrizo or the sausage flavored soy crumbles)
– 1 TB olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 portabella mushrooms, minced
– 1 zucchini, diced
– 1 TB Worcestershire sauce
– 1 tsp salt
– 2 tsp ground pepper
– 2 TB Italian seasoning
– 1/2 tsp nutmeg
– 1/2 tsp cayenne pepper
– 1 jar (32 ounces) pasta sauce (low sodium)
– 1 jar (16 ounces) salsa
– 1/2 tsp sugar substitute
– 16 ounces whole wheat spaghetti
– 3/4 cup parmesan cheese, grated

Directions:
1.  In a microwavable bowl, mix together the soy crumbles, olive oil, garlic, onion, mushrooms, zucchini, Worcestershire sauce, salt, pepper, 1 TB Italian seasoning, nutmeg and cayenne pepper/
2.  Cook for a few minutes in the microwave, stir the mixture, and microwave for a few more minutes.
3.  Mix the pasta sauce and salsa into the soy meat bowl.  Add the sugar substitute and 1/2 TB of Italian seasoning.  Simmer for 10-15 minutes.
4.  Cook the spaghetti and save the water the pasta is cooked in.
5.  Add a little pasta water to the spaghetti sauce if you want to think out the sauce a bit.
6.  Serve with parmesan cheese on top.

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