Vegan Bolognese with Zucchini Noodles

This recipe is a hit with the vegans and the carnivores! It definitely fools the plant based crowd, as I always hear "does this have meat in it?" because it is so flavorful and chunky!! This was originally from My Darling Vegan but I customized it for the retreat I'm catering this week. Let me know if you make it!!

Mushroom Bolognese with Zucchini Noodles

Ingredients

4 lg. Zucchini

3 tbsp olive oil

2 carrots, chopped

1 c. raw walnuts

¼ c fresh parsley, minced

¼ c. fresh basil, minced

¾ c. coco amino acids

2 lbs. Cremini mushrooms, sliced

28 oz. crushed tomatoes

¼ c. tomato paste

2 tbsp. Nutritional yeast

1 tbsp maple syrup

Salt and pepper to desired taste

Instructions

Begin by slicing mushrooms and cooking in 2 tbsp of oil (your choice). Once they are cooked, allow to cool.

Then

- In a food processor, pulse mushrooms until they are well minced and set aside.
- Pulse carrots and set aside.
- Pulse walnuts a few times until they are well minced, set aside.
- In a large pot heat 2 tablespoons oil over medium heat.

- Transfer carrots to pot and sauté for about 10 minutes, stirring occasionally.
- Once carrots are fragrant and a little soft, add fresh herbs and coco amino acids, bring to a simmer for a few minutes.
- Add mushrooms to the skillet and stir for 5 to 7 minutes.

- Add tomatoes, tomato paste, nutritional yeast, and maple syrup. Stir to combine, season with salt and pepper, then cover again and let cook on low for 45 - 60 minutes.
- While sauce is simmering, make your zucchini noodles with a vegetable spiralizer.
- Top noodles with mushroom bolognese and serve immediately with fresh herbs.

EnJOY!!