Let’s revisit an old but good recipe, this vegan bolognese on zucchini noodles made with walnut taco meat.
This recipe was originally published in 2013. I can’t believe I’ve been doing this for 9 years! This year will be my 9 year blogiversary and I can’t believe how far I’ve come. We’re a couple of weeks away from that, and while I’ve evolved as a recipe writer and as a person, I still go back to some of the classics and it reminds me of why I started.
This recipe is easy to make and a crowd pleaser. Honestly, if I were doing this all over again, I would dice the zucchini, sprinkle with cheese, and bake into a kind of zucchini taco pan. Maybe I’ll try that next.
If you’ve been missing the zucchini pasta recipes, give this a try! And if you love vegan meat alternatives, this lentil taco meat would go well here too!
If you missed the zucchini pasta recipes, bring them back with this one. Top with some tortilla strips for extra crunch!
Vegan Taco Bolognese Zucchini Spaghetti
- 1 tablespoon Extra virgin olive oil
- 1 big Chopped garlic clove
- 1/2 Cup diced white or red onion
- 1 teaspoon chopped jalapenos
- salt and pepper to taste
- 1 tablespoon tomato paste
- 1 14.5 oz can peeled whole tomatoes drained
- 1 Cup frozen corn
- 3 large zucchini or 4 medium sized spiraled into spaghetti noodles
- 1/2 Cup halved medium black olives
- 1 Sliced avocado insides
- 2 tablespoon chopped coriander
- 1 Serve the lime quartered
For the “meat” taco
- 1 Cup walnuts
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 prize cayenne pepper
- salt and pepper to taste
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Place the walnuts in a food processor along with all the spices, season with salt and pepper and pulse until coarsely ground. Put aside.
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Heat the olive oil in a large skillet over medium-high heat. Once the oil is simmering, add the garlic, onion, and jalapenos and cook until the onions are soft, about 2 minutes. Add the tomato paste and stir for about 1 minute. Add the walnut mixture and mash the tomatoes by hand (from the canned tomatoes). Stir everything and cook for 10 minutes to allow the flavors to develop. Fold in the corn and cook 1 minute to reheat.
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Pour the tomato sauce mixture into a bowl and set aside. Add the zucchini noodles to the pan and cook 5 minutes or until warmed through and slightly wilted. Add the tomato mixture back in and stir to mix thoroughly.
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Divide the pasta among four bowls, garnish with the olives, avocado, and cilantro, and serve with lime wedges.
