Do you ever listen to a song you like so many times that you get to a point where if you hear it one more time you might just lose it? Or eat a certain food into oblivion to where just the thought of it makes you feel mildly nauseous?
I’ve done both of the above and I’m consciously avoiding trekking down that path with this recipe. Because it’s so good I want to eat it all the time, but also would be extremely emotional if I got sick of eating it.
This meal is so satisfying, completely plant-based, and customizable. If you want to swap out veggies, add more, play up (or down) the spices…let this recipe be your canvas.
Mushroom Bolognese Zoodles (Vegan, GF, Dairy-Free)
- 1 zucchini (spiralized)
- 4 baby Bella mushrooms
- 1/2 bell pepper of choice
- 2 cloves fresh garlic (grated)
- 1/3 white onion (sliced)
- 1 TBSP olive oil
- 2/3 cup tomato pasta sauce of choice (marinara, arrabbiata, or garlic tomato sauce work great here)
- 1/2 cup veggie crumbles (I used Beyond Meat)
- Garlic powder
- Onion powder
- Chili flakes
Heat 1 TBSP of olive oil in a pan, and sauté fresh garlic and sliced onions until brown. Lightly season with garlic powder, onion, red chili flakes, basil, oregano, salt, and pepper (we will be seasoning more later!) Slice mushrooms, add to pan, and cook until soft. While mushrooms are cooking, add in sliced bell pepper and cook until these are soft as well. When your veggies are soft, go back and season with the spices you used earlier. Add in tomato sauce and cook for a few minutes. Toss in veggie crumbles. Once your veggie crumbles are cooked, add in spiralized zucchini. Stir and sauté together until zoodles are cooked to your desired consistency. You can feel free to season to taste as these are cooking. Enjoy!