My weekdays are pretty hectic from morning to night, so spending precious time in the kitchen making meals from scratch is not always an option for me. How happy I am, though, that many stores now carry many tasteful options for gluten-free, vegan and organic meals. Five years ago, I’d be fortunate enough to find at least one gluten-free or organic product at my local food mart. Maybe it’s because Americans are finally becoming more health conscious and switching to greener, healthier foods than before. At least, I’d like to think so. When I’m running short on time, though, and want to avoid ordering pizza, yet still keep every member of the family happy, a semi-homemade spaghetti dish usually does the trick. Best part is, my very picky 7-year-old actually likes it! The spaghetti noodles I chose were made of corn and quinoa and cooked to perfection within 10 minutes. I wasn’t sure if an entire package would be too much, but it turned out to be exactly what I needed for a family of 3, plus leftovers for the following day.
Vegan Gluten-Free Beef Spaghetti
- 1 8oz. box gluten-free spaghetti pasta noodles
- 1 24oz. jar organic tomato sauce
- 1 package Gardein beefless beef
- 1 tsp. crushed basil
- 2 cloves garlic, chopped
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1 tsp. black pepper
- 2 tsp. olive oil
1. Cook spaghetti noodles according to package instruction.
2. Heat olive oil in skillet. Add soy beef and season with basil, garlic, garlic powder, salt and black pepper.
3. Warm up tomato sauce in small saucepan until lightly boiling.
4. Add spaghetti to ground beef. Stir.
5. Pour tomato sauce over spaghetti and beef. Stir.
6. Sprinkle more basil over dish (if desired).
Prep Time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4-6 servings