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Happy Friday and Zucchini-Spaghetti

A happy meal on a happy friday!

I was inspired to try some vegan food, after spending the weekend with friends, who enjoy healthy good food! And seriously I was so pleased. I never made zucchini spaghetti before, have you ever tried it? It is delicious. And if you want to slow down a bit with carbs – here you go! They have an amazing consistency, and you almost have the feeling to just eat a nice plate of pasta. Yummy! I always disliked the fact or the wish to just substitute meat and dairy products to get a similar vegan dish, like in my case here to use the name Bolognese for the sauce. And now I did it on my own??? Well I was reading in Attila Hildmanns book “Vegan for fit” and took his Bolognese recipe as a base. I was out of onions (how can that happen???) but I had some leek and I used fresh rosemary instead of oregano, because I love the taste so much! But as a referral to the original cook I used “Bolognese” to title this post…

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Zucchini-Spaghetti with Tofu-Bolognese

  • Author: Tina
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: dinner
  • Cuisine: vegan

Description

If you want to cut down on carbs, here you go! It is delicious and juicy and healthy!!


Scale

Ingredients

  • 200 g Tofu (natural)
  • 1 piece of leek
  • 2 cloves garlic
  • 6 dried tomatoes in oil
  • 1/2 bundle of basil
  • 1 tablespoons rosemary needles
  • 8 tablespoons olive oil
  • sea salt & fresh ground pepper
  • 200 g tomato paste
  • 2 teaspoons agave syrup
  • 80 ml red wine
  • 4 Zucchini

Instructions

  1. Take the tofu and smash it with a fork in a bowl to little crumbs.
  2. Dice the leek and mince the garlic into small pieces. Let tomatoes drip from the oil and cut into small pieces. Chop the rosemary.
  3. Heat 6 tablespoons olive oil in a pan and fry the tofu until golden, add the leek, the garlic and rosemary and roast together for 4 minutes. Salt and Pepper. Add the tomato paste and the agave syrup let caramelize for a minute and deglaze with the red wine.
  4. Wash the zucchini and cut with a zucchini-spaghetti cutter. Mix it with 2 tablespoons olive oil and heat it up for a minute in the sauce.
  5. Cut the basil and sprinkle it over the pasta – enjoy!

Notes

I really enjoyed this dish and so did my hubby! If you want you can substitute the wine with vegetable broth, it still tastes really good!

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