Broccoli Slaw Spaghetti

I want to share a fast, easy meal today.

It sounds a little strange, but trust me, It is good!

In this creation, I use broccoli slaw as the spaghetti and top it with a jarred pasta sauce.  I really like the Mezzetta Napa Valley Homemade - Wild Mushroom.

I crumbled a little tempeh in the sauce for a little extra protein and topped with some homemade vegan parmesan.

Broccoli Slaw Spaghetti

Ingredients

1 bag or container Broccoli Slaw

1 cup spaghetti sauce

1/3 cup crumbled tempeh

Instructions

Steam the broccoli slaw either in the bag in the microwave or over the stove in a steamer.

Meanwhile, combine the sauce and tempeh in a saucepan and heat.

Serve the steamed broccoli slaw topped with the spaghetti sauce. Top with the parmesan cheese if desired.

For the Vegan Parmesan Cheese

1 cup nutritional yeast flakes

1/2 cup raw almonds (blanched* and patted dry)

1/2 tsp salt.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator

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I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday and Rock My Vegan Socks & VNutrition for Healthy Vegan Fridays!