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  • Gabi Frohlich

Vegan Zoodles Bolognese

Plant-powered pasta goodness.


 


Vegan Zoodles Bolognese

Vegan, Gluten-Free

Makes ~3 cups of bolognese

Serves 4-6


Ingredients

  • 6 medium to large zucchinis

  • OR al dente pasta of choice

The Sauce

  • 1.5 tbsp olive oil

  • 1/2 white onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tbsp tomato paste

  • 14 oz can fire roasted diced tomatoes

  • 1.5 tbsp date syrup (or molasses or brown sugar)

  • 5 fresh basil leaves

  • 2 tbsp balsamic vinegar

  • ⅓ c water

  • salt and pepper to taste

Vegan Ground "Beef"

  • 1 heaping c sliced baby portobello mushrooms

  • ½ c raw walnuts

  • 1 small cooked beet, quartered

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp smoked paprika

  • ¼ tsp cumin

  • Salt and pepper to taste

OR Lazy Vegan Ground “Beef”

  • 1 ½ - 2 c vegan ground beef


Directions

  1. Create zoodles by either spiralizing, using a peeler to create thin, long strips, or using a sharp knife to julienne the zucchinis. Set zoodles to the set.

  2. For the sauce, heat the olive oil in a pan over medium-high heat. Add the onion and sauté until translucent. Then add the garlic until fragrant, stirring often to prevent burning.

  3. Next, add the rest of the sauce ingredients, being sure to drain excess liquid from the can of diced tomatoes before adding. Lower the heat and simmer the sauce until it reduces (thickens). Frequently tasting to gauge how much salt and pepper needs to be added.

  4. While the sauce is simmering, add the ground "beef" ingredients to a food processor and pulse until it resembles ground beef. Do not over-pulse; you are looking for a coarsely chopped mixture akin to ground beef, not a paste.

  5. For a lazy option, you may sub the homemade ground "beef" for a pre-made vegan alternative. I suggest using Gardein's or Trader Joe's vegan ground beef substitutes!

  6. After about 7-10 minutes of simmering, add the ground "beef" to the sauce and heat over low heat for an additional 2-5 minutes.

  7. To serve, add the zoodles (or al dente pasta of choice) to the sauce for about 3 minutes until slightly softened and completely coated in bolognese.

  8. Optionally top with fresh basil and enjoy!

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