Zoodles and Veggie Bolognese
By: s.tonks92 May 03, 2018

A gluten-free, vegan recipe the whole family will enjoy.

  • 2 zucchini
  • 1 pack smoked tofu
  • 1 pack brown mushrooms
  • 1 onion, diced
  • 1 can diced tomatoes
  • 1 cup vegetable broth
  • salt and pepper, to taste
  • 1 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 dried bay leaves
  • 1/2 tsp dried oregano
  • Basil, chopped
  1. Cut mushrooms and tofu into chunks
  2. In a food processor, quickly chop up the mushrooms and tofu until the size of 1/2 your pinky nail
  3. Spiralize zucchinis (or buy premade)
  4. Heat oil in a large pot, saute onions and garlic until light golden
  5. Add in tofu and mushroom mixture
  6. Add in all the remaining ingredients. Bring to a simmer then turn down to medium. Cook for 20-30 minutes. Add broth to sauce if it gets too thick
  7. Add salt and pepper
  8. Chop up basil
  9. Heat oil in a pan, lightly saute the zoodles to warm them up
  10. Top zoodles with veggie bolognese and garnish with basil



Servings: 2-3
Main Ingredient: Zucchini, Mushrooms, Smoked Tofu
Categories: vegan, vegetarian, gluten-free, dairy-free, lunch, main course,