Veggie Bolognese with Zoodles

Serves 4

Approx. 375 calories per serving

Ingredients:

• 2 carrots
• 3 ribs celery
• 1 yellow onion
• 5 garlic cloves
• 10 cremini mushrooms
• 1/4 cup extra virgin olive oil
• 8oz tempeh
• 1- 6oz can tomato paste (unsalted)
• 1- 14oz can crushed tomatoes (unsalted)
• 1 cup red wine
• 16 fresh sprigs thyme (tied with cooking twine)
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1½ cups water
• 1¼ teaspoons ground black pepper
• 2¾ teaspoons coarse sea salt
• 2 Tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• 4-6 zucchinis

Directions:

1. Puree carrots, celery, onion, garlic, and mushrooms in a food processor.
2. Heat olive oil in a shallow pot/skillet.
3. Add pureed vegetables to skillet and cook until moisture has evaporated and vegetables begin to brown.
4. Blend tempeh in a food processor until coarsely ground.
5. Add tempeh to skillet and cook for 3 minutes or until slightly browned.
6. Add tomato paste and crushed tomatoes. Cook for 3 minutes.
7. Add red wine and cook until red wine has almost evaporated.
8. Add thyme, bay leaves, oregano, water, pepper, and salt. Bring to a boil, lower heat to a simmer, and simmer for 2 hours.
9. Add nutritional yeast and apple cider vinegar 10 minutes before finishing. Remove thyme and bay leaves.
10. Serve over zucchini pasta*. 

*Zucchini pasta can be made fresh or frozen at your local supermarket like Whole Foods. Or you can make your own by using a vegetable spiralizer. If you do not have a vegetable spiralizer you can use a vegetable peeler and peel the zucchini into long wide noodles.