Good recipe for a slow cooker to simmer all day.
Serve over pasta or rice.
Cut hole in veggie crumble bag. Defrost in microwave for about 30 seconds. Add all of the items into crock pot. Let cook on low heat all day. Serve over warm spaghetti.
dd the 2 cubes of vegetarian beef flavoured stock.
Add
he end.
Serve over spaghetti or use to make lasagna
Break spaghetti into 2-inch pieces and
harp knife carefully stab the spaghetti squash multiple times so the
rock pot add the dry spaghetti sauce mix, tomato sauce, and
br>Butter the inside of spaghetti squash halves and place cut
ater to a boil. Cook spaghetti in the boiling water, stirring
Saute the onion in a little oil.
Add in garlic and zucchini and saute.
When onion is transparent, add the spaghetti sauce and simmer about 10 minutes.
Serve on spaghetti accompanied by a tossed salad and bread.
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
Cook the spaghetti in plenty of boiling water
In slow cooker pot, mix dry sauce mix with tomato sauce and water.
Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly and then cut each slice into quarters.
Add all the diced and sliced veggies to the crockpot.
Cover and cook on low 4-6 hours or until vegetables are tender.
Meanwhile, cook spaghetti according to package directions; drain.
Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
eated through, mix in the vegetarian burger crumbles. Reduce heat to
Cut the spaghetti squash in half and scoop
Cook and drain spaghetti as directed on package.
In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper (if desired) and egg. Shape into 12 balls. Roll balls in wheat germ.
In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
Heat pasta sauce until hot. Serve sauce and \"meat\" balls over spaghetti. Sprinkle with cheese.
Cook onion and garlic in the oil for five minutes until onion is soft.
Add lentils, chili, salt and pepper, and water.
Simmer 30 minutes.
Add stock, basil, oregano, tomatoes, tomato paste, and vinegar.
Simmer uncovered approx one hour, stirring occasionally.
Serve on spaghetti and sprinkle with cheese.
Mix cooked pasta, margarine and Parmesan cheese in bottom of a 9x13 pan.
Mix egg replacer and cottage cheese together and spread over pasta.
Pour spaghetti sauce over cottage cheese mixture.
Back at 350 for 30 minute
Cover with mozzarella cheese the last 10 minutes.
Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
Serve over hot spaghetti.
Directions.
Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
Serve over hot spaghetti.