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!!

How to make Vegan Chickpea Scramble with Kale

Original Recipe from mydarlingvegan.com

This is another recipe I used for a retreat. It was a hit! The original recipe called for Swiss chard but i had a ton of kale left so I used that. It was super easy to make, but required some prep work. I mixed the chickpeas before I sauted the onions and garlic. It allowed the chickpeas to marinate in the juice before cooking them. I also set out avocados, hemp seeds, chia seeds, and nutritional yeast for toppings, although none are necessary. The trick is to slowly saute the onions and garlic on low heat for at least 20 minutes. This allows the flavors to really develop, but feel welcomed to shorten the time as per recipe.

I can see this being stuffed into a tortilla, wrap style, for an quick and easy meal to take along when in the run.


Kale and Chickpea Scramble

1 tbsp oil

½ white onion, thinly sliced

4-5 garlic cloves

1 can of chickpeas, rinsed and drained

3 tbsp nutritional yeast

Juice from ½ lemon, ½ lime and zest of both

1 tsp turmeric

½ tsp salt

3 large Kale leaves, de-stemmed and roughly chopped

Heat oil, add onions, and garlic. Saute for 5 - 7 minutes.

In a separate bowl mix chickpeas, nutritional yeast, lemon & lime juice and zest, turmeric, and salt into a bowl and smash.

Place chickpea mix into skillet with onions and cook for 3 - 4 min.

Add kale and wilt slightly.

Serve immediately.

Let me know if you make it, I'd love to what you think, and any changes u made to improve this.

Eat and be merry!