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Vegan Bolognese with zucchini noodles

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 2 carrots
  • 2 parsnips
  • 1 bowl of cherry tomatoes
  • 2 zucchinis
  • 2 tbsp tomato paste
  • 500 ml tomato juice
  • Salt
  • Herbs, Italian
  • olive oil
  • chili oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Quarter the leek and cut into thin strips, and dice the carrots and parsnips. Score the tomatoes, blanch them in hot water, and then refresh them in cold water. Peel the tomatoes, remove the seeds, and finely chop. Peel the zucchini and julienne it into spaghetti, leaving out the stem with the seeds. Sauté the leek, parsnip, and carrots in olive oil, add the tomato paste, and deglaze with tomato juice. Simmer for about 10 minutes over medium heat. Then stir in the finely chopped cherry tomatoes and zucchini. After another five minutes, season the vegetables with the herbs and chili oil. Vegan, gluten-free, and lactose-free.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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