Vegan Bolognese Sauce with Zucchini Noodles

VEGAN OR VEGAN BOLOGNESE SAUCE

Today we're starting to feature another of our great passions on our blog: cooking. We'll include simple, healthy recipes with plenty of vegan options, affordable and virtually effortless to make. So, if you're one of those who've always wanted to get started with these types of recipes, don't hesitate to get started and leave everyone speechless.

Vegan Bolognese Sauce with Zucchini Noodles

Vegan Bolognese, or vegan, is prepared with the usual ingredients of a classic Bolognese, but we replace the meat protein with vegetable protein. You can use textured soy, pea protein, or lentil protein. We opted for textured soy, which is high in protein and low in fat.

VEGAN BOLOGNESE RECIPE

Serving for 2 people

Ingredients for Bolognese sauce:

• 50g of textured soy (we used medium grain from Mercadona)
• 2 large tomatoes (approximately 400g)
• 70 g of celery
• 100 gr of carrots
• 100 g of onion
• 70 gr of red wine
• 1 bay leaf
• 4 leaves of fresh basil
• 1 teaspoon of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Preparation of the sauce:

1. Peel, chop the tomatoes and set aside.

2. Chop the celery, carrot and onion, and sauté over low heat with a dash of olive oil (EVOO).

3. Once these three ingredients are sautéed, add the crushed tomatoes and add the red wine and the rest of the spices.

4. Cook over low heat for about 30 minutes, remembering to stir the sauce occasionally to prevent it from sticking.

5. You can store this sauce in the refrigerator, it will last for about 4 or 5 days.

* TIPS to preserve your food

Always try to use airtight glass containers , as they preserve the flavor of food and prevent rapid oxidation. They're also much easier to clean, especially tomato sauces. But the biggest benefit is that they're 100% reusable and recyclable, and you can see what food is inside.

And this is what we are left with from this incredible Vegan Bolognese Sauce.

Preparation of zucchini noodles:

• 1 large zucchini
• EVOO
• Salt
• Pepper

1. Clean the zucchini thoroughly and trim the ends. We even do this without peeling it so as not to lose the skin's qualities. It's up to you...

2. Using a vegetable cutter, like a sharpener*, cut out the noodles. Use a medium-sized blade to prevent them from being so thin that they end up breaking. *We have one from Lidl that works great and cost less than €7.

3. Steam or pan-fry for about two or three minutes with a little oil, salt, and pepper. Ideally, don't overcook them and ensure they're al dente, otherwise they'll split or leak excess water.

Now all that's left is to plate it up: place the noodles on a plate and add the vegan sauce . You can always add some vegan Parmesan cheese (a recipe we'll be posting on the blog soon). We didn't even have time! This recipe is delicious.

Bon Appetit!

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