Vegan Bolognese Over Greens and Beans

Prep Time 10 minutes

Servings 4

1 jar of your favorite tomato sauce
1 cup chopped fresh or frozen veggies-carrots, onion, celery, green beans optional, but adds to the healthy factor
1 bag Beyond Beef meat-free crumbles can sub for 1 lb. ground meat of your choice
1 tsp. olive oil
1/2 Tbsp. minced garlic
1/2 cup garbanzo beans
1 tsp. of your favorite seasoning-smoked paprika, garlic powder,turmeric, etc.
2 cups spinach
2 cups zucchini noodles can sub any pasta here
1/2 Tbsp. lemon juice or apple cider vinegar
salt and pepper to taste

Add the jarred sauce, the chopped veggies and the vegan "meat" crumbles to a small saucepan and cook over medium heat for five minutes.
Meanwhile, in a large skillet, heat 1 tsp. of olive oil over medium heat.
Add 1/2 a tbsp. of minced garlic and cook for 30 seconds.
Next, add the 1/2 cup of chickpeas and sprinkle with 1 tsp. of your favorite seasoning. I like smoked paprika. Cook for 1-2 minutes.
Add the zucchini noodles to the mixture, sprinkle with 1/2 tbsp. lemon juice and salt and pepper and cook for an additional 2-3 minutes.
Divide the zucchini noodle mixture into bowls, top with the bolognese sauce and enjoy!

To speed up cook time, you can place all of the sauce ingredients in a microwave-safe bowl, (I use these glass containers.) in the microwave for 2-3 minutes, depending on your microwave.
You can always add pasta noodles or ground meat to this recipe. but it will, of course, add to the cook time. You can brown the meat in a separate skillet, and then add the chopped veggies and jarred sauce to that instead of cooking them separately. If you're like me, the less dirty dishes the better!
The Beyond Meat meat-free crumbles are soy and gluten free and I buy mine at Kroger.
The skillet I'm using in the pictures is awesome! Nothing sticks to it and it was pretty cheap. Check it out!