Going Zoodle the Distance
Zucchini Noodle Bowl with Vegan Ragu
68 minutes
Serves 4
LunchItalianVeganVegetarianDairy-freeNut-freeShellfish-freeLow SodiumLow Carb
Herb's take
Ah, the paradox: a ragu with chicken, salmon, and beef, except our bowl is strictly vegan and Italian-approved, since dietary needs rule today. This means you’ll get a lesson in coaxing deep, meaty flavor from vegetables alone. Let’s turn the humble zoodle into a lunchtime hero.
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 8 minutes.
- 02Add garlic and cook, stirring, for 1 minute until fragrant.
- 03Stir in mushrooms and cook until they release their liquid and begin to brown, about 6 minutes.
- 04Add lentils, soy sauce, and tomato paste. Stir for 2 minutes to coat everything evenly.
- 05Pour in crushed tomatoes, oregano, basil, fennel seeds, red pepper flakes, bay leaf, 1 teaspoon salt, and black pepper. Bring to a simmer.
- 06Reduce heat to low, cover, and let the ragu gently cook for 40 minutes, stirring occasionally.
- 07Once the ragu is thick and flavorful, remove the bay leaf and stir in balsamic vinegar. Taste and adjust salt if needed. Remove from heat.
- 08While the ragu simmers, toss zucchini noodles with 1 tablespoon olive oil and 1/4 teaspoon salt in a large bowl. Let sit for 15 minutes to draw out excess moisture.
- 09Heat a large nonstick skillet over medium-high. Add the zucchini noodles and sauté for 2-3 minutes until just tender but still snappy.
- 10Divide zoodles among 4 bowls. Top generously with the hot vegan ragu. Sprinkle with fresh basil and serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.