Vegan Spaghetti Bolognese

Mon, 18 January 2021

 Ingredients:

1 cup walnuts
2 tbsp Italian herb seasoning
1 tsp ground nutmeg
2 stalks of celery, finely chopped
1/2 a large onion, finely chopped

6 button mushrooms, thinly sliced
2 cloves of garlic, minced
1 can of tinned tomatoes

1 can tomato puree
1/4 cup of vegetable stock
1 bay leaf

4 courgettes, spiralized

Coconut oil

Fresh basil to garnish

Method:

1. Add the walnuts and herbs to a food processor. Blend for approximately 30 seconds until the nuts are well chopped.
2. Heat a large pan with some coconut oil and saute the onion and celery until the onion starts to become translucent.
3. Add the mushrooms to the pan to brown, adding some water if necessary.
4. Finally add the garlic and allow to infuse at a reduced heat for 2-3 minutes, before transferring the mixture to a large pot.
5. Add the tomatoes, puree and stock to the pan and heat for 2-3 minutes before adding in the chopped nuts.
6. Combine both mixtures in the pot, snap the bay leaf in half and mix it into the sauce.
7. Bring the mixture to the boil, reduce the heat and simmer for 5-10 minutes.
8. In the meantime saute the zoodles to your liking.
9. Plate up, spoon the sauce over your zoodles, garnish with some fresh basil and enjoy!