Plant based Bolognese over zoodles
This is a fun, easy, and healthy meal the whole family will love.
Let the kids slurp like spaghetti but only its vegetables!
I like to simmer my sauce for a few hours on low, but this meal can be made in minutes with the sauce already prepped.
Bolognese sauce traditionally consists of ground meats like beef, veal, or turkey. The base is developed from chopped onions, carrots, and celery.
For my recipe I use mushrooms to replace the meat components of the dish. Mushrooms are a magnificent source of selenium. Mushrooms also have many abilities to boost the immune system with antiviral, anti microbial, and anti inflammatory abilities.
You will need:
2 tbsp olive oil + oil spray
1 zucchini squash
1 small onion, diced
3 cloves garlic, diced
3 heirloom tomatoes, peeled
mixture of shiitake mushrooms, carrots, celery, safe to say 2 cups
1 tbsp Italian spices
1 tsp crushed red pepper flakes
1/2 cup vegetable or bone broth
fresh parsley to garnish
Noodles:
Spiralize zucchini squash, spray lightly with olive oil (I use olive oil spray).
Lightly saute for a few minutes on low. Set aside.
Sauce:
Heat 1 tbsp olive oil in a small pot.
Add in 1 small onion diced, & garlic diced; Cook until translucent.
Add in a 3 peeled heirloom tomatoes, simmer down until soft, and BLEND with an emulsion blender.
Add blended sauce back to the pot with diced vegetables of choice,
[I used shiitake mushrooms, rainbow carrots, & celery.]
Add in 1 tbsp Italian spices, 1 tbsp olive oil & 1/2 cup vegetable or bone broth.
Simmer for 10 minutes – 2 hours & season with pink salt & crushed red pepper flakes.
Garnish with fresh parsley
