Vegan Bolognese 3 Ways by Chef Rodney Bowers – Zucchini Ribbons
10
Points®
Total time: 1 hr 35 min • Prep: 10 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
This recipe was created by celebrity chef, TV personality, and WW Ambassador, Chef Rodney Bowers.
Ingredients
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
Instructions
1
While preparing Bolognese (refer to Vegan Bolognese 3 Ways by Chef Rodney Bowers – Sauce for instructions), create zucchini ribbons using a potato peeler. Run the peeler down the zucchini starting at the top, applying pressure, down the length of zucchini to create perfect ribbons. Repeat this until you have used all of the zucchini.
2
Place ribbons in bowl. Toss with lemon and lightly season with salt and pepper.
3
Serving size: plate 2 cups of zucchini noodles with 3/4 cup of sauce
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