Vegan/Keto:"MeatZola!" - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Vegan/Keto:"MeatZola!"! A quick and easy dinner that is ready in under 25 minutes! The meatza noodle layer adds a ton of flavor and really takes this keto no noodle lasagna to the next level. And it's quite easy to make! Easy recipes for preparing your meals. Portion sizes have been calculated specifically for you Naom.
You can cook Vegan/Keto:"MeatZola!" with 14 Ingredients and 2 steps. See the following guide!
Ingredients for Vegan/Keto:"MeatZola!":
- 1 pack Tofu Shirataki spaghetti.
- 1 pack Yves mexican veggie ground beef.
- 1/3 cup Ketchup (amount to your taste).
- 1 thin slice of butter (of your choice).
- 1 small onion chopped.
- Medium sized tomato diced.
- Vegetable stock season.
- Sea salt.
- Garlic powder.
- Hot sauce.
- Splenda sweeteners 5 packet's.
- Olive oil.
- Parmesan cheese powder.
- 1 plantain.
Step by step how to cook Vegan/Keto:"MeatZola!":
- Spaghetti: Using a strainer, wash noodles with warm water. Place in a microwavable bowl along with a little sea salt and garlic powder. Mix well then warm for 3 minutes..
- Yves mexican veggie ground beef: Using a frying pan, place burner on medium heat. Add a bit of olive oil to coat base of pan, place onions and tomatoes in pan adding meat a few minutes after veggies heat a bit. Let cook for about 6 minutes then add sea salt, butter, vegetable stock seasoning, garlic powder, hot sauce and ketchup. Mix well. Serve on top of noodles with sprinkled parmesan cheese powder. For plantain slices, for a more sweeter soft texture I used a over ripped plantain to fry..