Vegan Zucchini Noodles w/ Bolognese Sauce
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
55 mins
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Servings
5 Servings
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Calories
261 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Zucchini Noodles w/ Bolognese Sauce
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A hearty, rich, and incredibly delicious veggie Bolognese sauce served over spiralized vegan zucchini noodles—your ultimate guilt-free comfort dish!
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Ingredients
- 6 medium zucchini
- 1 cup walnuts or raw pumpkin seeds
- ½ cup sun dried tomatoes
- 4-5 cups cauliflower florets approx. half a medium cauliflower
- 8 ounces cremini mushrooms approx. 8-10 small mushrooms
- 32 ounces (4 cups) tomato sauce or tomato puree of choice
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt + pepper to taste
Optional Garnishes
- Vegan Parmesan Cheese
- chili flakes
- fresh basil or parsley
Instructions
- Spiralize your zucchini using a spiralizer. Place the noodles in a colander that sits in a large bowl and generously sprinkle the zucchini with salt. Toss them with your hands and set aside for 30 minutes or longer. (If working ahead, you may do this step several hours before cooking.)
- Meanwhile, add the walnuts and sundried tomatoes to your food processor and pulse until crumbly but don't overprocess. Keep it chunky. Transfer to a deep skillet.
- Work in small batches and process the cauliflower and mushrooms next. Again, you want to keep the texture crumbly and not overprocessed. Transfer to the same pan as the walnut mixture and add all the seasoning.
- Mix well and sauté for 5-7 minutes until the veggies are softened and reduced. Then pour in the tomato sauce and simmer for 10-15 minutes.
- Lastly, gently heat the zucchini noodles in a pan for 1-2 minutes. Do NOT cook or they will get too soft. Just warm them up. Then serve with the bolognese sauce.
Equipments used:
Notes
- Store the leftover sauce and zoodles in separate containers to prevent sogginess for up to 3 days.
- Do not overprocess the veggies. The sauce tastes best with texture.
- If you have some stubborn large pieces while processing the veggies, add those to the next batch, rather than continuing to process, so you don't overprocess the rest.
- Do NOT overcook your zucchini noodles. They taste best with a little bite to them.
- Transfer your zoodles to bowls immediately after warming them. Don't let them sit too long in the hot pan, or they may get too soft
- For nut-free, use pumpkin seeds/pepitas or sunflower seeds.
- For oil-free, use sundried tomatoes that come in a vacuum-sealed bag, not jarred.
Nutrition Information
Show Details
Calories
261cal
(13%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Monounsaturated Fat
2g
Sodium
107mg
(4%)
Potassium
1625mg
(46%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
581IU
(12%)
Vitamin C
91mg
(101%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261cal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 107mg | 4% |
| Potassium | 1625mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 91mg | 101% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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