Vegan Bolognese with Zucchini Noodles is a nice idea that does not require any kind of meat products.
I like how healthy the ingredients in this dish are.
Vegan Bolognese with Zucchini Noodles
A great tasting meal idea that does not have any meat in it.
This is a great tasting meal that is also friendly to the Mediterranean diet.
Did you try my Vegetarian Bolognese Recipe?
That recipe was based upon using lentils as a meat substitute.
In this vegan Bolognese recipe you have the choice of using textured soy protein or meatless crumbles.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
You may be asking are zucchini noodles healthy.
Let me first mention that while this recipe is for Zucchini noodles, you are welcome to use the pasta of your choice and not the zucchini noodles. Zucchini noodles are used in this recipe because they look and taste great with this vegan Bolognese.
Zucchini noodles are simple to make at home.
All you need to make them in this recipe are four zucchinis and a spiralizer to spiralize them in to make the noodles. Zucchini noodles really are a delicious and easy alternative to the usual pasta.
You may be wondering what is the difference between meat sauce and Bolognese.
Since this is a vegan recipe for Bolognese, our goal is to make a great tasting alternative to the standard meat Bolognese. Bolognese is known for having minced meat.
Bolognese is a thicker sauce than the usual tomato based sauce.
That Bolognese sauce is thickened with milk. In this vegan recipe for Bolognese we will use nutritional yeast instead to thicken the sauce.
Vegan Bolognese on the Stove
Tips for making Bolognese.
I just mentioned that in this vegan recipe for Bolognese we will use nutritional yeast instead of milk to thicken the sauce. Also mentioned, while this recipe is for Zucchini noodles, you are welcome to use the pasta of your choice and not the zucchini noodles.
Here are some more great tips for you.
- I mentioned that to thicken the sauce we will use nutritional yeast. Feel free to use additional nutritional yeast as needed to get to your desired sauce. However, you are welcome to not use the nutritional yeast or simply use coconut milk instead to thicken your sauce.
- Bolognese is commonly made with adding red wine to the pot. The alcohol should most likely burn off but, if you are looking for an alternative to the red wine, you can try using a red wine vinegar instead. Please make sure that your red wine is vegan as well.
- This Bolognese recipe is designed to be cooked on a stove. However, making this recipe in a slow cooker would probably work well especially since there is no raw meat or poultry in it.
You may be wondering can you freeze vegan Bolognese.
This recipe as made, should be able to freeze if you use an air tight freezer container. A freezer safe zip top bag could also work.
Leftovers from this recipe should keep well in the refrigerator.
I suggest not storing the sauce with the noodles but, rather storing them individually and then heating them up to serve together. They should keep for a few days if stored in an air tight container.
Making adjustments to this recipe.
The ideal Bolognese sauce should be thick and flavorful. Feel free to add additional seasonings, nutritional yeast, water, or other ingredients to get your Bolognese to your liking.
By the way, while you are here you may also be interested in these ideas.
- Easy Meatless Lasagna
- Vegan Oatmeal Cookies made with dates.
- Easiest Greek Salad in Vinaigrette Dressing.
- How to Make Fire Roasted Tomatoes.
- Kale and Quinoa Caesar Salad.
- Mediterranean Style Green Bean Salad.
- Classic Eggplant Caponata.
- How to Follow the Mediterranean Diet.
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Vegan Bolognese with Zucchini Noodles
Vegan Bolognese with Zucchini Noodles
As mentioned, we will use nutritional yeast instead of milk to thicken the sauce. Also mentioned, while this recipe is for Zucchini noodles, you are welcome to use the pasta of your choice and not the zucchini noodles.
Zucchini noodles are simply noodles made out of zucchini.
All you need to make them in this recipe are four zucchinis and a spiralizer to spiralize them in to make the noodles. Zucchini noodles really are a delicious and easy alternative to the usual pasta.
Ingredients needed to make Vegan Bolognese with Zucchini Noodles
- Zucchini- 4 large. Omit this if you are using another kind of noodle or pasta.
- Textured Soy Protein- 1 cup. I mentioned that instead of meat, you can use textured soy protein or meatless crumbles.
- Olive Oil – 2 tablespoons.
- Onion-1 chopped
- Carrot- chopped.
- Garlic- 3 cloves minced or chopped .
- Green Pepper- ½ chopped. About ¼ cup depending on the size of the pepper
- Vegan Wine- ½ cup
- Diced Tomatoes– 1 (12-15 ounce) can.
- Tomato Sauce- 1 cup.
- Maple Syrup- 1 tablespoon or as needed to sweeten.
- Seasonings as desired.This can include Italian Seasonings,
Salt, and/or Pepper. I like a Mediterranean Diet Seasoning Blend as well. - Water- as needed.
- Nutritional Yeast- 1-2 tablespoons ore as needed to thicken the sauce.
How to make vegan Bolognese with zucchini noodles.
- Make you zucchini noodles by spiralizing the four zucchini. Then place the zucchini in a colander and use paper towels to squeeze out the excess water. Allow the noodles to drain as you prepare the next step.
- Prepare the meat substitute as directed on the packaging. This would be the textured soy protein or meatless crumbles.
- Next, in a large skillet over medium high heat, pan fry the zucchini until they begin to soften. Stir the zucchini as needed to cook them evenly. This should take a few minutes to get the zucchini to soften, depending on the thickness of your noodles. Then transfer the noodles to a clean plate .
- Heat the oil in a large pot on medium heat for one minute. Then add the chopped onion, carrots, garlic and peppers. Cook this until the onions appear to become translucent then add the wine and desired seasonings. Cover the pot and turn the heat down to bring this to a simmer for 10 minutes, stirring as needed.
- Next, stir in the tomatoes, tomato sauce and maple syrup and continue to cook for an additional 10 minutes, stirring as needed. Then add the meat substitute.
- Stir in the nutritional yeast as needed to thicken or additional water to thin out. Add any additional seasonings as desired.
- Serve the Bolognese over the prepared zucchini noodles.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Vegan Bolognese with Zucchini Noodles, a delicious vegan and Mediterranean diet recipe that is perfect for dinner!
Vegan Bolognese with Zucchini Noodles
Ingredients
- Zucchini- 4 large. Omit this if you are using another kind of noodle or pasta.
- Textured Soy Protein Or Meatless Crumbles- 1 cup.
- Olive Oil – 2 tablespoons.
- Onion-1 chopped
- Carrot- 1 chopped.
- Garlic- 3 cloves minced or chopped .
- Green Pepper- ½ chopped.
- Vegan Wine- ½ cup
- Diced Tomatoes– 1 12-15 ounce can.
- Tomato Sauce- 1 cup.
- Maple Syrup- 1 tablespoon or as needed to sweeten.
- Seasonings as desired.
- Water- as needed.
- Nutritional Yeast- 1-2 tablespoons ore as needed to thicken the sauce.
Instructions
- Make you zucchini noodles by spiralizing the four zucchini. Then place the zucchini in a colander and use paper towels to squeeze out the excess water. Allow the noodles to drain as you prepare the next step.
- Prepare the meat substitute as directed on the packaging. This would be the textured soy protein or meatless crumbles.
- Next, in a large skillet over medium high heat, pan fry the zucchini until they begin to soften. Stir the zucchini as needed to cook them evenly. This should take a few minutes to get the zucchini to soften, depending on the thickness of your noodles. Then transfer the noodles to a clean plate .
- Heat the oil in a large pot on medium heat for one minute. Then add the chopped onion, carrots, garlic and peppers. Cook this until the onions appear to become translucent then add the wine and desired seasonings. Cover the pot and turn the heat down to bring this to a simmer for 10 minutes, stirring as needed.
- Next, stir in the tomatoes, tomato sauce and maple syrup and continue to cook for an additional 10 minutes, stirring as needed. Then add the meat substitute.
- Stir in the nutritional yeast as needed to thicken or additional water to thin out. Add any additional seasonings as desired.
- Serve over the prepared zucchini noodles.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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