Vegan Bolognese With Zucchini Noodles | Foodtalk

Name: Vegan Bolognese With Zucchini Noodles | Foodtalk
Ingredients: 4 Zucchini spiralized (I used a spiralizer, but a grater works fine if spiralizer is not available); 1 block of tofu (~12oz), I had made my own tofu by soaking soy beans, blending them with water and straining them into a 6x6 container, letting it sit to firm up.; 8 whole tomatoes boiled in water until soft then peeled (can use a can of 28oz whole tomatoes too); 1 onion chopped; 4 garlic cloves minced; 2 tbsp + 1 tsp olive oil; handful basil; 3 tbsp dried oregano; 1 tsp cayenne (optional); 1 tsp turmeric; salt; pepper

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I took on a challenge to create a meal that's hearty, filling, not boring, completely vegan, using completely whole foods. With those requirements, Bolognese is…

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Cooking tools:

Spiralizer
Blender
Cheesecloth
Stove
Pot
Skillet
Chef's knife
Cutting board
Wooden spoon
Colander
Measuring spoon

Ingredients

4 Zucchini spiralized (I used a spiralizer, but a grater works fine if spiralizer is not available)
1 block of tofu (~12oz), I had made my own tofu by soaking soy beans, blending them with water and straining them into a 6x6 container, letting it sit to firm up.
8 whole tomatoes boiled in water until soft then peeled (can use a can of 28oz whole tomatoes too)
1 onion chopped
4 garlic cloves minced
2 tbsp + 1 tsp olive oil
handful basil
3 tbsp dried oregano
1 tsp cayenne (optional)
1 tsp turmeric
salt
pepper