Vegan Zucchini Noodles with Bolognese

It’s fall, and you may have an abundance of zucchini left over from your garden. The question then becomes “what to make with zucchini noodles?” Zucchini noodles are an easy way to healthy up a pasta recipe. I have one version with Romesco Chicken Meatballs that tastes amazing. This vegan variation, Zucchini Noodles with Bolognese recipe is a fantastic recipe whether you’re a vegetarian or not! Especially, if you’re not a vegetarian, it’s important to remember that giving your body a break from animal protein a few times a week and replacing it with plant based protein is super healthy for you!

How to Spiralize Zucchini Noodles

Zucchini noodles can be made in different ways. You can use a mandoline, or a spiralizer is the easiest. Kitchenaid also has a spiralizer that I’ve been told is excellent, but I haven’t used it myself yet. If you don’t have either of these, you can use a peeler. Notice that these noodles are flat and thin because of the mandoline. A peeler will make a similar noodle to this.

Take your peeler and vary your pressure against the skin of the zucchini so that you get a little bit of a wave to your peel. Feel free to leave the skin and all its vitamins on.

When you’re done peeling, place the noodles in a colander and squeeze them gently to release any additional water.

Add a tablespoon of olive oil to the pan, and fry the noodles for three to four minutes over medium-heat.

Be careful not to overcook them, they should reduce just a little until they are softened. Set aside.

Bolognese Sauce Ingredients and Method:

Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté with two tablespoons of olive oil for about ten minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for ten minutes to let the wine cook down.

Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.

After you combine all of this, and your kitchen smells mouth-watering, add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir, season with salt and pepper, then cover again and let cook for another 10-15 minutes.

In a separate pan, add the soy protein to boiling water. The water should just cover the top of the protein. You need to get a tender “minced meat” texture, so you may have to use more water. Use a colander to get rid of extra water.

Add the soy “meat” to the sauce and cook for another minute.

Voila! You have totally Vegan, amazing, healthy, Zucchini Noodles with Bolognese Sauce! It’s so good, and smells and tastes divine! If you need more zucchini recipes, this meal pairs great with zucchini leek focaccia bread!