Vegetable Bolognese

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 Carrots
  • 1 head Cauliflower
  • 8 oz Crimini mushrooms
  • 3 cloves Garlic
  • 1 tsp Oregano, dried
  • 1/4 cup Sundried tomatoes
  • 2 28 oz. cans Tomatoes
  • 1 Yellow onion, medium
  • 3 lbs Zucchini

• Condiments

  • 1 tsp Maple syrup

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Walnuts

Found on eatwithinyourmeans.com

Description

Ingredients

• 3 pounds zucchini, 2 to 3 inches in diameter - for making the zoodles
• 1 head of cauliflower, broken into large florets
• 2 carrots, peeled
• 8 oz. crimini mushrooms, cleaned and stems trimmed
• 1 medium yellow onion, halved or quartered
• 3 cloves garlic, peeled
• 1 cup walnuts
• 2 28 oz. cans crushed tomatoes (I love the Muir Glen brand)
• ¼ cup sundried tomatoes
• 2 T. nutritional yeast, optional (adds a savory quality)
• 1 tsp. salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. maple syrup, to taste

Directions

• Place sundried tomatoes to soak in warm water while you prep the veggies.
• In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.
• Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat.
• Sweat/saute the vegetables until they reduce in volume and the water is mostly cooked out.
• Grind the walnuts into a coarse meal using a food processor, and add to the skillet along with the salt, dried herbs, and nutritional yeast. Stir to combine and bloom the seasonings.
• Drain the sundried tomatoes from the soaking liquid and add to the food processor along with 1 can of crushed tomatoes. Puree until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 tsp. maple syrup if the sauce seems too acidic.
• Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.
• While the sauce is simmering, prepare the zoodles.
• Using a spiralizer or similar tool, julienne the zucchini into long noodle-like shapes. To prevent extra-long strands, pierce a sharp knife into the squash vertically along the length in 1 inch intervals. This will provide a stopping point for the blade and create shorter “zoodles.
• This sauce is also great over pasta!