Vegan Bolognese 3 Ways by Chef Rodney Bowers – Zucchini Ribbons

Walnuts

¾ cup(s), chopped

Sweet onions

1 medium, finely minced

Garlic

4 clove(s), large

Cremini mushrooms

2 cup(s), finely chopped

Olive oil

2 tbsp(s)

Sea salt

1 tsp(s)

Canned tomatoes

2 cup(s), (500 ml)

Crushed red pepper flakes

½ tsp(s)

Vegetable broth

5 cup(s)

Tamari sauce

2 tbsp(s)

Dried mushrooms

1 cup(s), soaked in water

Water

½ cup(s)

Cracked wheat

1 cup(s), specifically bulgur wheat

Fresh basil

¼ cup(s)

Dry lentils

1 cup(s), green variety

Zucchini

3 medium

Lemon

½ wedge(s), squeezed

Black pepper

⅛ tsp(s), or to taste

Table salt

⅛ tsp(s), or to taste