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.
Literally this is an easy recipe just bearing in mind the additional ones. I think the hardest part is to locate the best ingredients so you can enjoy the delectable Vegan/Keto:"MeatZola!" for your lunch 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!"
- You need 1 pack of Tofu Shirataki spaghetti.
- Prepare 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).
- It's 1 of small onion chopped.
- You need of Medium sized tomato diced.
- Prepare of Vegetable stock season.
- You need of Sea salt.
- You need of Garlic powder.
- Prepare of Hot sauce.
- You need of Splenda sweeteners 5 packet's.
- You need of Olive oil.
- You need of Parmesan cheese powder.
- Prepare 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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