We all love spiralized zucchini but what about carrots and green peppers?

Of course I didn’t spiralized them but I cut them into very thin noodle like strips and just sautéed them for a few minutes in avocado oil.

But first, I made my own stewed tomatoes to add to the dish by cutting up fresh beef steak tomatoes, jalapeño, garlic, salt and pepper and letting that boil for about 15 minutes. Then let it simmer until we are ready for it.

While that was happening, I sautéed mushrooms, more jalapeño and cauliflower, onion powder, garlic powder, salt, pepper and a little bit of cumin powder.

Once all this steams up good and is soft, add in your homemade stewed tomato’s and the texturized vegetable protein. Add a little bit of water, and let this simmer for about 5 to 8 minutes.

While the “meat sauce” is simmering, sauté your carrots and green peppers which will serve as your noodles. Make sure you add a little bit of salt along the way.

When the carrots and peppers are done (soft but not mushy!!) plate and then top with your sauce. 

This is surely a comfort food! Mix it up if you like more spice add more jalapeño. And if you don’t have carrots and peppers use chickpea pasta or zucchini pasta. I think the sauce is the star of this dish! You can freeze the left overs for up to 3 months!