Guilt-Free Vegan Spinach Bolognese with Zoodles
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 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