Zoodles Bolognese

Ingredients

• 4 zucchinis, medium
• 2 T light olive oil, or a neutral oil, divided
• ¾ C diced onion
• 3 garlic cloves, minced
• ½ C red wine (use more or less as desired)
• 36 oz canned tomatoes, diced
• 6 oz tomato paste
• 1-2 T extra virgin olive oil, to taste
• kosher salt and freshly ground black pepper, to taste
• 1 T mixed italian seasons (blend of basil, oregano, marjoram and thyme - or a store bought blend
• 1 t garlic powder
• ¼ t dried red pepper flakes, to taste
• 5 dried mushroom slices, powdered in a spice grinder (optional) - 2 t soy sauce also works
• 1 pkg soy crumbles, such as MorningStar farms or Gardein (see notes)
• ½ C dry lentils, simmered in 1½ C water until starting to soften and are no longer chalky (add water as needed). Drain.
• 8 oz tempeh, crumbled and sautéd in light olive oil until browned, finish with 3 - 4 t soy sauce
• 1 lb mushrooms, roughly minced and sauteed in light olive oil, with a pinch of salt, until seared
• 6 - 8 basil leaves, stacked, rolled, and cut into thin ribbons
• parmigiano reggiano

Instructions

1. 1 Use A Spiralizer To Turn The: Use a spiralizer to turn the zucchini into zoodles - use the largest blade you have. Toss with 1 t salt and set aside while making the sauce.
2. 2 Heat 1 T Oil In A: Heat 1 T oil in a saucepan over medium-high heat. Add the onion and a pinch of salt. Sauté until translucent.
3. 3 Add The Minced Garlic And Sauté: Add the minced garlic and sauté for about a minute, or until very fragrant.
4. 4 Carefully Add The Wine To The: Carefully add the wine to the pan and deglaze. Stir in the tomatoes, tomato paste, and spices.
5. 5 Reduce The Heat And Simmer, Stirring: Reduce the heat and simmer, stirring occasionally, until the sauce is thickened.
6. 6 Add The Olive Oil And Your: Add the olive oil and your protein choice, and then adjust the seasoning.
7. 7 Simmer, Occasionally Gently Stirring, Until: Simmer, occasionally gently stirring, until the protein is heated through.
8. 8 Thoroughly Pat Dry The Zoodles And: Thoroughly pat dry the zoodles and sauté in 1 T oil for 2-3 minutes, or until tender. Season, then divide into individual serving dishes. Top with sauce, freshly grated parmigiano reggiano, and some basil.