Name: Vegan Cuban Bolognese with Zoodles
Yield: 4 servings
Ingredients: 6 Tbsp. vegetable oil, divided; 1/2 cup diced white onion; 2/3 cup chopped carrots; 2/3 cup chopped celery; 1 lb. tempeh; 1 cup unsweetened almond milk; 1 cup dry white wine; 1 (14.5) oz. can diced fire roasted tomatoes; 1 (14.5) oz. can crushed fire roasted tomatoes; 3 medium to large zucchini

Home | Recipes | Vegan Cuban Bolognese with Zoodles

Vegan Cuban Bolognese with Zoodles

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

Healthy Cooking

A traditional bolognese sauce gets a twist with a sofrito-inspired seasoning and crumbled tempeh; the tempeh is a great flavor carrier for the sauce. Instead of a traditional pasta dish, we offer an easy-to-prep method for making zucchini noodles—you don’t even need a spiralizer.

Jump to Recipe

Serves 4 servings

Email Share

Ingredients

6 Tbsp. vegetable oil, divided 1/2 cup diced white onion 2/3 cup chopped carrots 2/3 cup chopped celery Salt & pepper, to season 1 lb. tempeh

3 Tbsp. Cuban Island Spice

1 cup unsweetened almond milk 1/8 tsp. fresh grated Grenada Nutmeg 1 cup dry white wine 1 (14.5) oz. can diced fire roasted tomatoes 1 (14.5) oz. can crushed fire roasted tomatoes 3 medium to large zucchini

Salt & Pepper Tableside Seasoning

Whole Nutmeg

Directions

Step 1 Heat 4 Tbsp. of the oil in a large saute pan or pot over medium-high heat. Add onions and cook until translucent, 3 to 5 min. Add carrots and celery; season lightly with salt & pepper and cook for 2 more min., stirring occasionally. Add tempeh, Cuban Island Spice, and 1/2 cup water and cook for 2 to 3 min., crumbling the tempeh as you stir. Reduce heat to medium-low and stir in almond milk and nutmeg. (Rub whole nutmeg against the surface of a small grater to grate.) Cook for 3 to 4 min. then increase heat to medium and stir in wine. Cook until most of the wine has evaporated, 10 to 12 min. Reduce heat to medium-low and stir in tomatoes. Cook, uncovered, for at least 10 min. or up to 1 hour depending on how thick you want the sauce; stir occasionally.

Step 2 Meanwhile, make zoodles using one of these methods: Use a vegetable peeler to shave zucchini lengthwise into thin ribbons then slice the ribbons in half lengthwise. Or slice zucchini into 4-inch long thin matchstick-like strips. Once the bolognese is done, heat remaining oil in a separate large saute pan over medium heat. Add zoodles, season with salt and pepper to taste, and cook, stirring, for 2 to 3 min. Transfer to plates or bowls and top with a generous portion of bolognese.