Recipe: Appetizing Vegan/Keto:"MeatZola!"

Delicious, fresh and tasty.

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.

Vegan/Keto:"MeatZola!"

Surprisingly this is a simple recipe just gone the additional ones. I think the hardest allowance is to locate the best ingredients so you can enjoy the delicious Vegan/Keto:"MeatZola!" for your breakfast with your connections or family. You can have Vegan/Keto:"MeatZola!" using 14 ingredients and 2 steps. Here is how you cook it.

Ingredients of Vegan/Keto:"MeatZola!"

  1. Prepare 1 pack of Tofu Shirataki spaghetti.
  2. It's 1 pack of Yves mexican veggie ground beef.
  3. You need 1/3 cup of Ketchup (amount to your taste).
  4. You need 1 of thin slice of butter (of your choice).
  5. You need 1 of small onion chopped.
  6. You need of Medium sized tomato diced.
  7. You need of Vegetable stock season.
  8. Prepare of Sea salt.
  9. Prepare of Garlic powder.
  10. It's of Hot sauce.
  11. You need of Splenda sweeteners 5 packet's.
  12. It's of Olive oil.
  13. It's of Parmesan cheese powder.
  14. Prepare 1 of plantain.

Vegan/Keto:"MeatZola!" step by step

  1. 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..
  2. 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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