Plant Based Sausage & Vegetable Sauce over Zucchini Noodles

For the Sauce:

• 1 - 14 oz. package Beyond Meat Hot Italian Sausage Links
• 1 cup chopped red onion
• 1 cup chopped bell peppers
• 2 tsp. chopped garlic
• 1 tsp. Italian seasoning
• 1 tsp. onion powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1 - 24 oz. jar Rao's arrabbiata sauce
• olive oil spray

Heat a large skillet over medium heat and spray with olive oil cooking spray.  Use your hands to crumble the sausage links into into the pan.  Add the onion, bell pepper and garlic and continue to cook, breaking the sausage up with a wooden spoon, until veggies are translucent and sausage is cooked, about 5 minutes. 

Season with Italian seasoning, onion powder, red pepper flakes and salt and stir to combine.  Pour the sauce into the skillet and stir to mix well.  Bring sauce to a simmer, reduce heat to keep it at a simmer for 30 minutes.

For the Zucchini Noodles:

• 2 - 12 oz. packages frozen zucchini noodles
• Liquid aminos
• Garlic powder
• Crushed red pepper
• Freshly ground black pepper
• olive oil spray

While the sauce is simmering, heat a second skillet over medium heat and spray with olive oil spray.  Add the frozen zucchini noodles to the pan, cover and cook for about 10 minutes, stirring occasionally.  Once heated through, pour any extra liquid out of the pan and return it to the heat.  Lightly sprinkle with liquid aminos, garlic powder, red pepper flakes and freshly ground black pepper.  Stir to mix well and keep on warm until ready to serve, stirring occasionally. 

Use tongs to serve up the zucchini noodles onto your plate and scoop the sauce over the top. 

Sprinkle with vegan parmesan cheese if desired.

Serves 4.  Enjoy!

1/4 of the sauce recipe yields: 318 calories, 18 grams protein, 11 net carbs & 20 grams fat.