Wednesday, January 18, 2017
As promised here is a recipe using Yves Veggie Ground Round that I came up with.
The weather has turned rainy and unseasonably warm, but the dampness still makes me crave, hearty comfort food, how about you?
Did you ever eat Hamburger Helper as a kid?
I did not! My parents aren't health foodies, but they are foodies, so they mostly cooked from scratch. I doubt I missed much though. I know I didn't from a nutrition perspective, that's for sure!
In any case, I've created a healthified version, using the Yves Ground Round we were sent, that is super yummy.
Its that time of year when we crave warm, heavier, comfort food.
Believe me, this fits the bill, even though it is vegan, low-carb and low calorie. I promise you won't miss a thing! You can add cheese at the end, if you wish, if you eat dairy, or a non-dairy cheese. I planned to but, forgot, and it was still delicious!
1 pk. Yves Veggie Ground Round (or other soy crumbles)
2 cloves garlic, minced
1/4 cup red wine vinegar
1 tsp Italian seasoning
Salt and pepper, to taste
Crushed red chili flakes, to taste (optional)
1 large spaghetti squash, cooked, seeds removed and flesh separated with a fork
3 zucchini, spiralized
1 can tomato paste
1/4 cup nutritional yeast (optional)
1/4 cup cheese or non-dairy cheese, grated or crumbled (optional)
4-8 tsp konjac powder
Saute ground round, garlic and seasonings with vinegar for a minute or two. Add squash, zucchini, and tomato paste and simmer until zucchini has softened. Stir in nutritional yeast, and/or top with cheese, if using. Mix in konjac powder quickly and serve. Serves 4 normal people, or 2 people like myself with a big appetite.
I have submitted this recipe to Vegetarian Mamma's Gluten-Free Friday.