Let’s revisit an oldie however a goodie recipe, this vegan bolognese over zucchini noodles, made with walnut taco meat.
This recipe initially printed in 2013. I can’t imagine I’ve been at this for 9 years! This yr might be my 9 yr blogiversary, and I can’t imagine how far I’ve come. We’re just a few weeks away from it, and though I’ve advanced as a recipe author and particular person, I nonetheless return to a number of the classics and it jogs my memory why I began.
This recipe is straightforward to make and a crowd pleaser. Frankly, if I used to be redoing this fully, I’d slice the zucchini into cubes and high this with cheese and baked it right into a zucchini taco skillet sort of meal. Perhaps I’ll strive that subsequent.
If you happen to’ve been lacking the zucchini noodle recipes, give this a strive! And for those who love vegan meat options, this lentil taco meat would go properly right here additionally!
If you happen to’ve missed the zucchini noodle recipes, carry it again with this one. Prime with some tortilla strips for further crunch!
Vegan Taco Bolognese Zucchini Spaghetti
- 1 tablespoon further virgin olive oil
- 1 giant garlic clove minced
- 1/2 cup diced white or purple onion
- 1 teaspoon minced jalapeno
- salt and pepper to style
- 1 tablespoon tomato paste
- 1 14.5 oz can peeled entire tomatoes drained
- 1 cup frozen corn
- 3 giant zucchinis or 4 medium spiralized into spaghetti noodles
- 1/2 cup halved medium black olives
- 1 avocado insides sliced
- 2 tablespoons chopped cilantro
- 1 lime quartered to serve
For the taco “meat”
- 1 cup walnuts
- 1/2 teaspoon chile powder
- 1/2 teaspoon floor cumin
- 1/4 teaspoon smoked paprika
- 1 pinch cayenne pepper
- salt and pepper to style
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Place the walnuts right into a meals processor together with all the spices, season with salt and pepper and pulse till chunky-ground. Put aside.
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Warmth the olive oil in a big skillet over medium warmth. As soon as oil is shimmering, add within the garlic, onion and jalapeno and cook dinner till onions start to melt, about 2 minutes. Add the tomato paste and stir to mix for about 1 minute. Add the walnut combination and crush the tomatoes by hand (from the canned tomatoes.) Stir to mix and cook dinner for 10 minutes to let flavors develop. Fold within the corn and let cook dinner for 1 minute to warmth by way of.
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Switch the tomato sauce combination to a bowl and put aside. Add the zucchini noodles to the skillet and cook dinner for five minutes or till warmed by way of and barely wilted. Add again the tomato combination and stir to mix completely.
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Divide the pasta into 4 bowls, garnish with olives, avocado and cilantro and serve with lime wedges.
