Prepare it in the morning and enjoy it in the evening.
1 head of broccoli
1 pepper (we used yellow, I usually use red)
One cup of Oyster Mushrooms
1 onion white or red diced
1 cups of celery diced
1 zucchini (we used frozen zucchini noodles because Atlantic Superstore didn’t have fresh zucchini)
4 cloves of garlic
A generous handful of Spinach
1 Package of Yves italian ground
1 can of crushed tomatoes (drain some juice)
1 cup of tomato paste
NOODLEs of choice (We like penne, you could use gluten free or brown rice pasta)
Spices: we love spices and measure with our heart. You can either eyeball the spices or put in a teaspoon of each. After everything is cooked, feel free to taste and add more spice to your liking.
Salt & Pepper
Cavender's Greek Seasoning
Cut all the veggies up. Except for the spinach, that comes last.
Put all the veggies together in the croc pot.
Add the cans of tomato paste and crushed tomatoes (don't forget to drain a bit of the canned tomato liquid first)
Add Yves Italian Ground Round.
Mix it all up and cook on low for 6-8 hours. We just let it cook while were away at work, come home and its ready.
Boil water to make the pasta.
Once you put the noodles in the boiling water add the spinach into the croc pot and stir it all in.
Drain the noodles once they are ready and add a little butter or olive oil for a nice texture.
Serve and add some parm or plant based cheese on top if that’s what you're into.