Zoodles & Vegan Bolognese

a healthy and delicious re-creation of an Italian favorite 

THE BOLOGNESE

• 1 tablespoon
  •  olive oil
  • non-dairy butter
• 1 whole onion
  • chopped
• 3 cloves of garlic
  • minced
• 2 large carrots
  • shredded
• 1 lb seitan
  • crumbles
• 1 small can of tomato paste
• 1 cup of red wine
• 1 twenty-eight oz can of crushed tomatoes
• Worchestire  sauce (vegan)
  • 4 dashes
• salt n’ peppa
  • to taste

large pot on medium heat | add olive oil & non-dairy butter – until melted | add onions, garlic, & carrots – seasoned with salt n’ peppa – sauté for 5 minutes | add seitan crumbles – cook for additional 2-3 minutes | mix in tomato paste until coated over everything | add red wine| scrape bottom of pan to release flavors | let wine cook down for 3 minutes | add crushed tomatoes  & worchestire | bring to boil & simmer for 20 minutes |

THE ZOODLES

• 3 zucchini’s
  •  spiralized
• salt n’ peppa
  • to taste
• olive oil
  • just a lil’ bit

Spiralize zucchini (GEFU spirelli spiralizer recommended) | add oil to pan | turn to medium heat | add zoodles to pan | season with salt n’ peppa | sauté for 5 – 7 minutes

GARNISH

• parsley
  • chopped
• veggie parm

Plate zoodles first | add sauce to preference | garnish with chopped parsley & veggie parm | Devour|