Browse Recipe Categories o

Plant-Based Beef Italian Zoodles

Plant-based Beef Italian Zoodles
×

Plant-Based Beef Italian Zoodles

Nutrition Facts

Plant-Based Beef Italian Zoodles
CaloriesCalories
290 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
6g Per Serving
×
Calories 290
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 490 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 6 g
Protein 18 g

Ingredients

Servings   1   Serving Size   1 bowl

  • 2.5 ounce plant-based ground beef
  • 1 cup zucchini noodles
  • 2 tablespoons water
  • 1/2 cup broccoli florets
  • 1/4 cup carrot noodles
  • 1 tablespoon yellow onion (minced)
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon avocado oil
  • 1 tablespoon basil (roughly chopped)
  • 1/4 cup roasted tomato garlic sauce

Roasted Tomato Garlic Sauce

  • 1 tablespoon avocado oil
  • 6 garlic cloves
  • 4 sprigs fresh thyme
  • 2 cups cherry tomatoes (cut in half)
  • 1/2 teaspoon Kosher salt
  • 1/4 cup white wine
  • 1/4 cup water
  • black pepper (to taste, optional)

Directions

Tip: Click on step to mark as complete.

Roasted Tomato Garlic Sauce

  1. Combine the tomatoes, oil, garlic, thyme, salt & pepper in an oven-proof sauté pan and slow roast uncovered at 350F for 20 minutes or until garlic is tender.
  2. Remove pan from oven, pull out thyme sprigs out and deglaze the pan over medium high heat with wine and water for 1 min or until liquid is reduced by half.
  3. Remove mixture from pan and set aside.

Zoodle Bowl Directions

  1. Prepare carrot & zucchini noodles with zoodle maker (or use store bought zoodles).
  2. Lightly spray a non-stick sauté pan with olive oil and brown plant-based ground beef over medium heat breaking up as needed - 2-3 minutes.
  3. Remove beef from pan. In the same pan add olive oil and sauté onion and garlic with broccoli 2 min over medium low heat.
  4. Add in zucchini carrot noodles and water, increase heat to medium high (cover if you can) to cook off water to tenderize veg 1 minute.
  5. Turn heat to med low and add back in cooked plant-based ground beef with roasted garlic tomato sauce.
  6. Toss to combine over medium low 1 minute and season with lemon juice and fresh basil. Enjoy.
 

Nutrition Facts

Plant-Based Beef Italian Zoodles
CaloriesCalories
290 Per Serving
ProteinProtein
18g Per Serving
FiberFiber
6g Per Serving
×
Calories 290
Total Fat 15.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 490 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 6 g
Protein 18 g

Ingredients

Servings   1   Serving Size   1 bowl

  • 2.5 ounce plant-based ground beef
  • 1 cup zucchini noodles
  • 2 tablespoons water
  • 1/2 cup broccoli florets
  • 1/4 cup carrot noodles
  • 1 tablespoon yellow onion (minced)
  • 1/2 tablespoon garlic (minced)
  • 1 teaspoon lemon juice (optional)
  • 1/2 teaspoon avocado oil
  • 1 tablespoon basil (roughly chopped)
  • 1/4 cup roasted tomato garlic sauce

Roasted Tomato Garlic Sauce

  • 1 tablespoon avocado oil
  • 6 garlic cloves
  • 4 sprigs fresh thyme
  • 2 cups cherry tomatoes (cut in half)
  • 1/2 teaspoon Kosher salt
  • 1/4 cup white wine
  • 1/4 cup water
  • black pepper (to taste, optional)

Directions

Tip: Click on step to mark as complete.

Roasted Tomato Garlic Sauce

  1. Combine the tomatoes, oil, garlic, thyme, salt & pepper in an oven-proof sauté pan and slow roast uncovered at 350F for 20 minutes or until garlic is tender.
  2. Remove pan from oven, pull out thyme sprigs out and deglaze the pan over medium high heat with wine and water for 1 min or until liquid is reduced by half.
  3. Remove mixture from pan and set aside.

Zoodle Bowl Directions

  1. Prepare carrot & zucchini noodles with zoodle maker (or use store bought zoodles).
  2. Lightly spray a non-stick sauté pan with olive oil and brown plant-based ground beef over medium heat breaking up as needed - 2-3 minutes.
  3. Remove beef from pan. In the same pan add olive oil and sauté onion and garlic with broccoli 2 min over medium low heat.
  4. Add in zucchini carrot noodles and water, increase heat to medium high (cover if you can) to cook off water to tenderize veg 1 minute.
  5. Turn heat to med low and add back in cooked plant-based ground beef with roasted garlic tomato sauce.
  6. Toss to combine over medium low 1 minute and season with lemon juice and fresh basil. Enjoy.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.