Veggie Bolognese with Zoodles

by Megan Marlow 1 min read

zucchini noodles in a vegetable bolognese sauce. Vegan.

Serves 4

Approx. 375 calories per serving


  • 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


  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 byusing a vegetable spiralizer. Ifyou do not have a vegetable spiralizeryou can use avegetable peelerand peel the zucchini into longwide noodles. 

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