Vegan bolognese with zoodles

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Veges 2 x large zucchini's (spiralized) 1 x red capsicum (chopped into chunky pieces) 1/2 white onion (chopped finely) 2x garlic cloves (minced) 4 x white mushrooms (chopped into thin slices) 1 x can organic Italian tomatoes 2 large handfuls baby spinach Herbs & Spices Handful of fresh sage and basil 2 x teaspoons dried Italian herbs 1/4 teaspoon cumin 2 x teaspoons dried oregano Cracked pepper & Himilayan salt (to taste) Other Zenzo cheddar (grated) 1/2 pack Veggie Delights “mince” 2 x tablespoons tomato paste Handful of green olives (chopped into quarters)


1. Prep ingredients as advised in the ingredients list 2. In a large pan brown garlic and onions, pepper, salt and dried herbs adding small amounts of veggie stock at a time to avoid ingredients sticking to the pan 3. Add Veggie Delights “mince”, and fry until browned 4. Add veggies and cook until softened 5. Next add the tomato paste, canned tomatoes, and fresh sage and basil then simmer for 5 mins 6. Add the baby spinach and more fresh sage and basil, plus pepper and salt to taste if needed 7. In a separate pan, add 2 TBS veggie stock plus one teaspoon of Italian herbs, and Himalayan salt to taste 8. Add prepped zucchini noodles and cook until slightly softened and warmed through 9. In a bowl, serve the Bolognese over the zucchini noodles, and garnish with fresh basil, grated zenzo cheese (as much as you want!), green olives and cracked pepper


Vegan society comment: Option to serve with spaghetti/any other pasta rather than zoodles. Vegie delights also have casserole mince in a can that could be used.

Source: Sonia Clark