Vegan Bolognese

Vegetable Bolognese
Serves 6
All the goodness of pasta with a "meaty" red sauce, but made entirely of vegetables and nuts! You won't believe it's vegan!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 3 pounds zucchini, 2 to 3 inches in diameter - for making the "zoodles"
  2. 1 head of cauliflower, broken into large florets
  3. 2 carrots, peeled
  4. 8 oz. white mushrooms, cleaned and stems trimmed
  5. 1 medium yellow onion, halved or quartered
  6. 3 cloves garlic, peeled
  7. 1 cup walnuts
  8. 2 28 oz. organic cans crushed tomatoes
  9. ¼ cup sundried tomatoes
  10. 1 tsp. salt
  11. 1 tsp. dried oregano
  12. 1 tsp. dried basil
  13. fresh basil for garnish
Instructions
  1. Place sundried tomatoes to soak in warm water while you prep the veggies.
  2. In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.
  3. Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat.
  4. Saute the vegetables until they reduce in volume and the water is mostly cooked out.
  5. Grind the walnuts into a coarse meal using a food processor, and add to the skillet along with the salt, dried herbs. Stir to combine and "bloom" the seasonings.
  6. Drain the sundried tomatoes from the soaking liquid and add to the food processor along with 1 can of crushed tomatoes. Puree until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 tsp. maple syrup if the sauce seems too acidic.
  7. Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
  8. While the sauce is simmering, prepare the "zoodles."
  9. Using a spiralizer or similar tool, julienne the zucchini into long noodle-like shapes. To prevent extra-long strands, pierce a sharp knife into the squash vertically along the length in 1 inch intervals. This will provide a stopping point for the blade and create shorter “zoodles."
  10. Add the fresh basil on top of your ensemble
Adapted from Mariana Hedegaard
Adapted from Mariana Hedegaard
Lifestyle in Shavasana http://lifestyleinshavasana.com/