I make this quite often as it’s very high volume for the calories and protein (especially for a vegetarian dish!!!)
I like making this for my lunch as a i usually skip breakfast, in my experience this is simply way too much food to eat in one sitting, so i like grabbing a bowl and eating small bits of it during the day, i use enameled cast iron so this stays warm for 2 hours at least. By the time dinnertime arrives i’m either not even finished with the pan or still stuffed.
It’s a great way to get in your protein AND veggies! Let’s break down the calories and protein:
pasta sauce!
veggies (700g) – 210c / 8,4p
vegetarian minced meat (375g) – 405c / 75p
tomato puree (140g) – 124c / 7p
tomato sauce (350g) – 255c / 4p
egg (not pictured) – 100c / 6p
1100 calories – 100p
Even tho these are all flavorful ingredients, seasoning is key! This may be controversial but i love using msg in my cooking, especially in healthy volume dishes. It makes it taste addictive and makes me crave this often! For any other seasoning just season to taste (i use s&p garlic, onion, italian, smoked paprika, lots of cayenne and like i said some msg)
I personally don’t miss the pasta in this because it’s simply so flavorful with lots of different textures, but you could always add a low cal pasta alternative!
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