NUTRITION

SERVINGS

INGREDIENTS

150g Button Mushrooms

300g Zucchini noodles (from about 2 medium zucchinis)

1 red onion (approx. 70g)

2 cloves garlic

100g crumbled tempeh

1 cup crushed tomatoes (240g)

1 tbsp olive oil

2 tbsp nutritional yeast

4 sprigs fresh basil

1/2 tsp red pepper flakes

Salt and pepper to taste

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the finely chopped red onion and minced garlic to the skillet. Sauté until the onion becomes translucent and fragrant.

• 3

  Add the sliced mushrooms and cook until they begin to release their juices and soften, about 5-7 minutes.

• 4

  Crumble the tempeh into the skillet and stir well, allowing it to heat through and mix with the vegetables.

• 5

  Pour in the crushed tomatoes and sprinkle in the red pepper flakes. Stir to combine all the ingredients.

• 6

  Reduce heat and let the ragu simmer for 8-10 minutes, allowing flavors to meld. Season with salt and pepper to taste.

• 7

  While the ragu simmers, prepare the zucchini noodles. If not pre-spiralized, use a spiralizer or julienne peeler to create noodles from fresh zucchini.

• 8

  Once the sauce has thickened slightly, toss in the zucchini noodles and cook for an additional 2 minutes until just warmed.

• 9

  Finish by stirring in the nutritional yeast and freshly torn basil leaves. Adjust seasonings if necessary, and serve immediately.