The ultimate vegan and gluten-free spaghetti
This vegan zucchini spaghetti proves that everything that's tasty need not be unhealthy
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Cooking tools:
- Spiralizer
- Peeler
- Blender
- Fine-mesh sieve
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Skillet
- Stove
- Measuring spoon
- Can opener
- Plate
Ingredients
- Zucchini – 1 large or 2 medium
- Tomatoes – 600 g
- Tofu – 100 g
- Onion – 1 medium size
- Aubergine – 100 g
- Tomato Ketchup – 1 tbsp
- Chilli powder – 2 tsp
- Garlic – 5 cloves
- Rosemary – 1 tsp dry rosemary (optional)
- Oregano – 1 tsp dry oregano
- Basil – few fresh leaves (optional)
- Olive Oil – 1 tbsp (use olive oil which is suitable for cooking)
- Salt to taste
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