A vegetarian mushroom bolognese sauce filled with flavor and served with zucchini noodles for a delicious vegan and gluten-free dinner.
In a large pot heat 2 tablespoons oil over medium heat.
In a food processor, pulse onions, celery, carrots, garlic, and walnuts a few times until they are well minced. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
Meanwhile, heat remaining oil in a large cast-iron skillet. Place the mushrooms in the food processor and pulse a few times until mushrooms are broken down and resembled minced meat. Transfer to skillet and sauté, stirring frequently, for about 5 minutes until mushrooms have cooked down and are lightly browned.
Add the mushrooms, tomatoes, tomato paste, nutritional yeast, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
While sauce is simmering, make your zucchini noodles with the vegetable spiralizer. Chop off the ends of the zucchini and spiralize it according to the manufacturer's instructions. Heat coconut oil in a skillet and lightly sautéd noodles for 3-4 minutes.
Remove from heat and dish onto plates. Top with mushroom bolognese and serve immediately with fresh herbs and red pepper flakes
Serving and Storing - Serve immediately with fresh herbs and red pepper flakes. Store the noodles and sauce separately. Leftover zucchini noodles should be eaten within a day. The sauce will keep for up to 5 days in the refrigerator.
Variations - For a more traditional meal, feel free to use Fettucine or Penne Pasta.