Vegan Ajvar Bolognese with zucchini spaghetti

Ingredients for 2 servings:

• 650 g zucchini
• 2 tbsp olive oil
• 1 garlic clove(s)
• 250 g root vegetables (carrots, celery, leeks)
• 100 ml vegetable broth, vegan or lightly salted water
• 1 onion(s)
• 1 garlic
• 1 tbsp olive oil or rapeseed oil
• 2 tbsp ajvar, vegan
• 2 tbsp tomato paste
• salt and pepper
• chili powder
• some coconut blossom sugar
• some rosemary, fresh
• 2 tbsp pine nuts, roasted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the zucchini into spaghetti using a spiralizer. Clean and finely dice the root vegetables. Peel and finely dice the onion and garlic. First, sauté the onion and garlic in oil and fry the root vegetables until almost tender. Now add the broth or salted water and simmer briefly with the ajvar and tomato paste. Simmer the rosemary for 1 minute, then season to taste. In time, fry the zucchini noodles in olive oil and garlic for about 5 minutes. First, serve the zucchini spaghetti on plates, then the sauce. Sprinkle with pine nuts and serve fresh.