This recipe for guilt-free vegan spinach bolognese with zoodles is all about fresh ingredients with classic Italian seasoning. What are zoodles you ask? They’re simply noodles made of zucchini!
The plant-based veggie ground makes this sauce hearty, rich and satisfying while paired with zoodles allows for a low-carb, low calorie, gluten-free, healthy alternative to pasta. The zucchini noodles twirl like spaghetti and they’re fun to make with the kids!
Did you know that zucchinis are over 90% water? The secret to perfect zoodles is to salt them first to remove the moisture. Skip this step and you’ll have watery soggy noodles. Don’t worry the zoodles won’t be salty as the salt gets released with the moisture. Be careful not to squeeze or press the zoodles too much or they’ll become mushy.
The easiest way to make zucchini noodles is to use a spiralizer. They make long curly noodles in minutes. No spiralizer, no problem! You can also use a julienne vegetable peeler or some mandoline slicers will make noodles too. You could also use a standard vegetable peeler and make wide noodles. Stores such as Whole Foods Market have pre-spiralized noodles for sale. Just remember to salt them before using so they don’t turn to mush.
Surprise your dinner guests with this recipe and they won’t miss the meat! This sauce is also fantastic paired with any pasta, lasagna or used as a pizza topping.
Scroll below for a full list of ingredients and instructions to making my Guilt-Free Vegan Spinach Bolognese with Zoodles. If you enjoyed this recipe, try my recipes for Vegan Dandelion Leaf Pesto, Vegan Cauliflower Cream Sauce and a Vegan Cheesy Tomato Spinach Carbonara.
Guilt-Free Vegan Spinach Bolognese with Zoodles
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 3 medium or 4 small zucchinis (yellow or green)
- 2tbsp olive oil
- 4 tbsp of salt
- 1 package of veggie ground round
- ½ white onion, sliced
- 2–3 cloves of garlic, crushed
- ½ cup of vegetable stock or red wine
- 1 tbsp coconut sugar
- 1 600ml can of organic crushed tomatoes
- 1 156ml can of tomato paste
- 3 cups of spinach
- 2 bay leaves
- 4 tbsp fresh basil chiffonade
- 1tsp oregano
- Salt and pepper to taste
Instructions
- Slice the ends off the zucchini and place it on your spiralize. Turn the spiralizer to create zucchini noodles.
- Line a baking pan with several paper towels. Sprinkle with 4tbsp of salt. Toss to coat. Top with more paper towel. Let sit for 20 mins.
- Place zoodles in a colander and rinse with cold water. Set aside.
- Heat olive oil in a large frying pan on medium heat. Sauté onion for 4-5mins or until translucent
- Add garlic, spinach and veggie round. Sautee for 1 minute.
- Add stock or wine, bay leaves, coconut sugar, 1 tbsp basil, oregano, salt and pepper. Cook for approximately 4 mins to reduce the liquid by half.
- Add crushed tomatoes, tomato paste. Stir well.
- Bring to boil. Reduce heat to simmer and cook for 10mins. Adjust the seasoning to taste.
- Add zoodles to the sauce to heat through.
- Divide into 4 bowls.
- Top with chiffonade basil and vegan parmesan
