Healthy Baja Mediterranean Fusion Mexican Cuisine

Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

Vegan Bolognese and Zoodles

This is a delicious whole food, vegan, low carbohydrate bolognese over zucchini noodles. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.

The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.

I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.

 

Vegan Bolognese and Zoodles

The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.


Vegan Bolognese and Zoodles

July 31, 2017
: 6
: 20 min
: 1 hr
: 1 hr 20 min
: Easy

Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta.

By:

Ingredients
  • 2 medium zucchini, spirilized
  • 2 medium carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 fennel bulb, coarsely chopped
  • 1 stalk celery
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon fennel seeds
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 cups any combination of mushrooms, coarsely chopped
  • 1/2 cup dry red wine, may substitute vegetable broth
  • 14 oz can diced, no salt tomatoes
  • 2 tablespoons nutritional yeast
Directions
  • Step 1 Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving.

PIN IT FOR LATER
Vegan Bolognese over Zoodles, low carb, lowfat, Mediterranean diet




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