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"Meaty" Meatless Spaghetti Sauce

Friday is our shopping day.

When at the store while shopping, my hubby asked if we needed more zucchini. I had been trying to think of what to make for lunch when we got home and his question sparked the idea of making spaghetti and meatsauce. Only, we don't eat much meat any longer.

No problem! I know exactly what to do - as I've made it before and it was delicious.

I tell everyone, never go to the store hungry. And I didn't, but now with the thought of lunch, my tummy is starting to growl in anticipation.

By the time we made it home, I was really hungry so wanted to make something extremely quick. Even quicker than normal (and normal is about 30 minutes.)

Here is what I did:

  • Cooked a ¼ cup serving of buckwheat (takes only 10 minutes to cook). Buckwheat is a pseudo-grain and loaded with nutrition. The buckwheat gives it a meaty texture without adding flavor.

  • While it was cooking, I pulled out the spiraled zucchini from Costco and put it in a skillet, covered and warmed up from frozen.

  • Out of convenience and to shorten time, opened a jar of organic spaghetti sauce and poured about ½ the jar into the cooked buckwheat.

  • Chopped some mushrooms and added to the sauce mix. I am not a big mushroom eater, however when cooked in things they are fine and the nutritional benefits make it even better.

  • Once all done, loaded the warmed "spaghetti" with the "meat" sauce and...


(and it only took about 15 minutes. Win-Win!)

I had more "meat" sauce leftover, so for dinner I made some No-Corn Bread rounds, topped them with the "meat" sauce and added a little fresh grated mozzarella and olives.

Was a VERY GOOD and SATISFYING day of eating nutrition!

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