Easy, vegan and gluten-free, this snazzy pasta impostor dish from my new book, Vegan for Everyone will please your entire family.

Bathed in a quick-to-make delicious mushroom marinara sauce, zucchini “noodles,” otherwise known as “zoodles,” flawlessly take the place of classic spaghetti marinara. Try it. You’re gonna love it!

1

ABOUT THE RECIPE:

This Zoodles Marinara dish flawlessly takes the place of classic spaghetti marinara. Perfect to serve for a weeknight family meal!

MAKES 4 SERVINGS

2

INGREDIENTS:

1 large sweet onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari
8 ounces cremini mushrooms, sliced
1 teaspoon Italian seasoning blend
¾ teaspoon garlic powder
1/8 teaspoon crushed red pepper
1 can (24 to 28 ounces) crushed tomatoes
1 teaspoon maple syrup or brown sugar (optional)
9 to 10 cups zucchini “zoodles” (see note)
3 tablespoons chopped fresh basil or 1 teaspoon dried basil
4 basil springs, for garnish (optional)

3

INSTRUCTIONS:

Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally. Add the mushrooms, Italian seasoning, garlic powder and crushed red pepper. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges. Add the tomatoes and maple syrup. Decrease the heat to medium-low, cover and cook for 40 to 45 minutes or until the sauce is thickened, stirring occasionally. (For a thicker consistency, cook the sauce for 60 minutes.)

4

Add the “zoodles,” and using tongs, gently incorporate the “zoodles” into the sauce. Cover and cook for 4 to 6 minutes or until the “zoodles” are cooked but still al dente. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates. Decorate each with a sprig of basil and serve.

5

Chef’s note: To make zucchini “noodles” (zoodles) start with 2 to 4 medium to large zucchini. Using a vegetable peeler spiralizer (or regular spiralizer), shave the zucchini into long spaghetti-like strands or “zoodles.”

Ingredients

Directions

1

ABOUT THE RECIPE:

This Zoodles Marinara dish flawlessly takes the place of classic spaghetti marinara. Perfect to serve for a weeknight family meal!

MAKES 4 SERVINGS

2

INGREDIENTS:

1 large sweet onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon gluten-free tamari
8 ounces cremini mushrooms, sliced
1 teaspoon Italian seasoning blend
¾ teaspoon garlic powder
1/8 teaspoon crushed red pepper
1 can (24 to 28 ounces) crushed tomatoes
1 teaspoon maple syrup or brown sugar (optional)
9 to 10 cups zucchini “zoodles” (see note)
3 tablespoons chopped fresh basil or 1 teaspoon dried basil
4 basil springs, for garnish (optional)

3

INSTRUCTIONS:

Put the onion, olive oil and tamari in a large skillet. Cover and cook for 5 minutes over medium heat, stirring occasionally. Add the mushrooms, Italian seasoning, garlic powder and crushed red pepper. Cover and cook for 5 minutes or until the mushrooms are starting to become golden around the edges. Add the tomatoes and maple syrup. Decrease the heat to medium-low, cover and cook for 40 to 45 minutes or until the sauce is thickened, stirring occasionally. (For a thicker consistency, cook the sauce for 60 minutes.)

4

Add the “zoodles,” and using tongs, gently incorporate the “zoodles” into the sauce. Cover and cook for 4 to 6 minutes or until the “zoodles” are cooked but still al dente. Add the chopped basil and cook for 30 seconds. Divide onto four dinner plates. Decorate each with a sprig of basil and serve.

5

Chef’s note: To make zucchini “noodles” (zoodles) start with 2 to 4 medium to large zucchini. Using a vegetable peeler spiralizer (or regular spiralizer), shave the zucchini into long spaghetti-like strands or “zoodles.”

Zoodles Marinara

You will find this Zoodles Marinara recipe, along with an entire chapter of my tasty “pasta impostor” recipes in my new book, Vegan for Everyone.Published by Scribe Publishing Company, ©2020. Purchase a signed copy here. Buy on Amazon here!

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