Vegan Bolognese & Zucchini Noodles

This was one of the first vegan recipes I ever made. Not only is this recipe super simple, but it’s also such a bright and satisfying alternative to regular spaghetti. I absolutely love pasta, I probably eat it at least once a week, so I really try to capitalize on the opportunity to spiralize vegetables whenever possible.

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This recipe will feed two normal appetites or keeps well for lunch the next day

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DIRECTIONS

Spiralize two large zucchinis and set aside (if making this dish for one person only spiralize one zucchini. You’ll have enough sauce for a second meal but make sure you only spiralize vegetables right before you eat them in order to keep them fresh and moisturized).

Finely chop celery, carrot, onion. Place a small amount of water (oil optional) in a non-stick pan and sauté until translucent. Add tomato paste, veggie broth, Italian seasoning, minced garlic, and mushrooms. Cook about 15 minutes.

In a separate pot prepare the lentils according to package instructions, about 10 minutes. Once water is absorbed at to sauce mixture, and you’re done!

Place desired amount of sauce on a bed of zucchini noodles. Garnish with you favorite toppings like basil, cherry tomatoes, or whatever you like!

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