Green Monday Weekly: Vegetable Bolognese

Recipe courtesy of Beth Hornback
Yield: 6 servings


3 pounds zucchini, 2 to 3 inches in diameter – for making the “zoodles”
1 head of cauliflower, broken into large florets
2 carrots, peeled
8 oz. crimini mushrooms, cleaned and stems trimmed
1 medium yellow onion, halved or quartered
3 cloves garlic, peeled
1 cup walnuts
2 28 oz. cans crushed tomatoes
¼ cup sundried tomatoes
2 T. nutritional yeast, optional (adds a savory quality)
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. maple syrup, to taste


Place sundried tomatoes to soak in warm water while you prep the veggies.

In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.

Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat.

Sweat/saute the vegetables until they reduce in volume and the water is mostly cooked out.

Grind the walnuts into a coarse meal using a food processor and add to the skillet along with the salt, dried herbs, and nutritional yeast. Stir to combine and “bloom” the seasonings.

Drain the sundried tomatoes from the soaking liquid and add to the food processor along with 1 can of crushed tomatoes. Puree until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 tsp. maple syrup if the sauce seems too acidic.

Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced.

While the sauce is simmering, prepare the “zoodles.”

Using a spiralizer or similar tool, julienne the zucchini into long noodle-like shapes. To prevent extra-long strands, pierce a sharp knife into the squash vertically along the length in 1 inch intervals. This will provide a stopping point for the blade and create shorter “zoodles.”