Vegan Zoodle Pasta Bowl

I think I’m starting to get the hang of this vegan cooking! I whipped up this zoodle pasta bowl the other night and it was so full of flavour!!

The night before I spiralized the zucchini and prepped it by sprinkling Himalayan pink salt over it to release the water. All about that prep work to have a successful Veganuary! 

The sauce recipe:

In a saucepan drizzle a tbsp of olive oil 

Add a tbsp of minced ginger

The mince 4 fresh cloves of garlic into it

add 1 diced shallot and let cook for a couple minutes until brown

Chop up half a green pepper and add to the saucepan

Add 8 small halved mushrooms and stir

I had a few grape tomatoes hanging out in my fridge so I threw them into the mix aswell

Add your favorite seasonings. I added Himalayan pink salt, black pepper, roasted garlic & peppers (clubhouse), chillies and stir up to ensure everything is coated

Let this mix cook for 2-3 minutes on medium heat

Time to add the tomatoe sauce. I found a great organic sauce that only has like 4 ingredients at Nester’s Market called BioItalia! And no sugar added!

Add a tbsp of dried oregano and let sauce simmer for 5-7 minutes on low-medium heat.

At this point you can plate your zoodles (I like them raw but you can saute them for a couple minutes in oil) and prep your garnishes. I used green onions, olives, and cilantro.

I also decided to add a small spinach salad to my meal. So quick to throw together in a bowl:

Handful of baby spinach, pinch of hemp hearts, pumpkin seeds, flaxseeds, and sesame seeds. Drizzle a little dairy-free ceasar dressing (I use the @followyourheart brand (Earth Island in Canada). Then top off with nutritional yeast for a bit of a cheesy taste!

Season your sauce to taste, add it to your plated zoodles and enjoy! 

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