Recipe: Tasty 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!"

Literally this is an easy recipe just next the extra ones. I think the hardest share is to locate the best ingredients so you can enjoy the delectable Vegan/Keto:"MeatZola!" for your breakfast with your associates 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. You need 1 pack of Tofu Shirataki spaghetti.
  2. It's 1 pack of Yves mexican veggie ground beef.
  3. It's 1/3 cup of Ketchup (amount to your taste).
  4. It's 1 of thin slice of butter (of your choice).
  5. Prepare 1 of small onion chopped.
  6. Prepare of Medium sized tomato diced.
  7. It's of Vegetable stock season.
  8. You need of Sea salt.
  9. Prepare of Garlic powder.
  10. You need of Hot sauce.
  11. You need of Splenda sweeteners 5 packet's.
  12. You need of Olive oil.
  13. Prepare of Parmesan cheese powder.
  14. You need 1 of plantain.

Vegan/Keto:"MeatZola!" instructions

  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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