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Run Oregon Test Kitchen: Vegonuise

Wanna get really veggied?! Here is a recipe with lots of options. Have you heard of Bolognese sauce? If not, it’s a bolognese sauce is traditionally made with ground beef or sometimes pork sautéed with some veggies and red wine. My recipe is a veggie Bolognese that can be made with veggie noodles or zuudles!

This is obviously an excellent way to get your veggies in, but it’s very delicious and simple to make. There are so many vitamins and nutrients in this one dish and it’s definitely worth a try, especially as colder temperatures hit!

First you got to shop out before you veg out! Below is a simplified list of ingredients you need (I recommend buying a bunch of veggies and then adding or subtracting as you desire).

  • Onion (of your choosing)
  • Carrots
  • Celery
  • Mushrooms
  • Tomato sauce
  • Garlic
  • Green & yellow zucchini (For this you either need a spiral slicer that makes them into zuudles or you can buy them pre cut at certain stores)
  • Red wine
  • Fresh basil

Now let’s start with your Mirepoix – which is equal parts onion, celery, and carrots. Dice them up to a fairly good cube shape. They do not have to be perfect, but no need to be a “square” about it! Throw your mix into a pan with some oil and sauté them all together. Then grab your shrooms, slice them up and throw them in the pan as well. Grab some raw garlic, mince it up nicely, and throw that into the sauté.

Now onto your zuudles! If you did not get them “pre-noodled”, you will have to make them prior. So make equal parts green and yellow zuudles out of your fresh zucchinis using a spiral slicer (they can be found in most department stores for about $15). Once you have them, add them to your sauté and stir together. Throw your tomato sauce on top of that mix and add some salt and pepper for seasoning. You can also add some crushed red pepper to kick it up if you desire.

If you are up to it, you can add some of your own favorite seasonings or freshly grated parmesan cheese. With most of my Italian inspired dishes, I like adding fresh basil at the very end after the heat has been turned off and cooled down. That way you get the fresh and rawness of the basil adding to your meal. Very simple, very healthy, and trust me very tasty!

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