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.

Believe it or not this is an easy recipe just considering the additional ones. I think the hardest part is to locate the best ingredients hence you can enjoy the delectable Vegan/Keto:"MeatZola!" for your lunch with your associates or family. You can cook Vegan/Keto:"MeatZola!" using 14 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Vegan/Keto:"MeatZola!"

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

Vegan/Keto:"MeatZola!" instructions

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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