Vegan/Keto:"MeatZola!". The meatza noodle layer adds a ton of flavor and really takes this keto no noodle lasagna to the next level. The meatza noodle layer adds a ton of flavor and really takes this keto no noodle lasagna to the next level.
Surprisingly this is a simple recipe just bearing in mind the extra ones. I think the hardest allowance is to locate the best ingredients hence you can enjoy the savory Vegan/Keto:"MeatZola!" for your dinner with your connections or family.
You can cook Vegan/Keto:"MeatZola!" using 14 ingredients and 2 steps. Here is how you cook it.
Ingredients of Vegan/Keto:"MeatZola!"
- It's 1 pack of Tofu Shirataki spaghetti.
- Prepare 1 pack of Yves mexican veggie ground beef.
- Prepare 1/3 cup of Ketchup (amount to your taste).
- You need 1 of thin slice of butter (of your choice).
- You need 1 of small onion chopped.
- It's of Medium sized tomato diced.
- It's of Vegetable stock season.
- You need of Sea salt.
- You need of Garlic powder.
- It's of Hot sauce.
- It's of Splenda sweeteners 5 packet's.
- You need of Olive oil.
- It's of Parmesan cheese powder.
- It's 1 of plantain.
Vegan/Keto:"MeatZola!" step by step
- 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..
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