Vegan Bolognese With Zucchini Noodles

Name: Vegan Bolognese With Zucchini Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 Zucchini spiralized (I used a spiralizer, but a grater works fine if spiralizer is not available); 1 block of tofu (~12oz), I had made my own tofu by soaking soy beans, blending them with water and straining them into a 6x6 container, letting it sit to firm up.; 8 whole tomatoes boiled in water until soft then peeled (can use a can of 28oz whole tomatoes too); 1 onion chopped; 4 garlic cloves minced; 2 tbsp + 1 tsp olive oil; handful basil; 3 tbsp dried oregano; 1 tsp cayenne (optional); 1 tsp turmeric; salt and pepper to taste

by Nour Kay

4 Bowls

40 min

I took on a challenge to create a meal that's hearty, filling, not boring, completely vegan, using completely whole foods. With those requirements, Bolognese is definitely not what comes to mind first, is it!?

Well, it is for me. And yes, I used whole foods only! For the base (or the pasta), I used Zucchini noodles, also known as zoodles :), for the meat replacement, I used tofu (handmade from scratch with soy beans), for the sauce, I used tomato sauce made from scratch as well with whole cooked tomatoes, crushed and cooked with onion, garlic, and a bunch of aromatic herbs and spices. If you're looking to add cheese (optional), nutritional yeast is a good substitute.

This is such a light and healthy meal and can be enjoyed as much as a regular meat Bolognese, agree?

Alright, let's get into it!

Vegan Bolognese With Zucchini Noodles

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Recipe details

Yield 4 Bowls
Time spent: Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min

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Ingredients

4 Zucchini spiralized (I used a spiralizer, but a grater works fine if spiralizer is not available)
1 block of tofu (~12oz), I had made my own tofu by soaking soy beans, blending them with water and straining them into a 6x6 container, letting it sit to firm up.
8 whole tomatoes boiled in water until soft then peeled (can use a can of 28oz whole tomatoes too)
1 onion chopped
4 garlic cloves minced
2 tbsp + 1 tsp olive oil
handful basil
3 tbsp dried oregano
1 tsp cayenne (optional)
1 tsp turmeric
salt and pepper to taste

Instructions

In a pan, cook onions in olive oil on low heat until translucent. Add garlic, tomatoes, turmeric, oregano, basil and cook until all ingredients are well combined. Then transfer into a blender or food processor and blend to create the base tomato sauce.
Transfer sauce back into pan. Break tofu block into crumbles using a fork and add crumbled tofu unto the sauce and cook for 3-5 min.
In the meantime, toss zucchinis in a separate pan on low medium heat with 1 tsp of olive oil for a couple min -- you don't want them to get soft, just slightly softer but still with a crunch. Once done, add 1 tbsp oregano and mix well to combine.
Assemble individual portions: Serve 1/4 zucchinis into a bowl, top with the tomato-tofu mix, and top with nutritional yeast (if desired). Enjoy!

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Vegan Bolognese With Zucchini Noodles

Vegan Bolognese With Zucchini Noodles

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Vegan Bolognese With Zucchini Noodles

Vegan Bolognese With Zucchini Noodles

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