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