Vegan Arrabiata Bolognese

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Vegan Arrabiata Bolognese
  • Number of servings : 2
  • Cuisines :
  • Special diet :
  • Course :


Wow. Who knew you could make a complete vegan version of spicy bolognese that was this good??? I am loving the spice and the healthy option on pasta night.



1. Prepare your zoodles: spiralize your zucchini and set aside while you make the sauce.
2. Heat the olive oil in a non-stick pan or wok and add your diced onion, diced jalapeño and chopped garlic on a medium heat or until soft and the onions are translucent.
3. Add in your chopped tomatoes, tomato purée, cherry tomatoes quartered, mixed herbs and fresh basil. Simmer for 5 minutes.
4. Crumble in your tofu, but keep it chunky and fold into the sauce to heat through.
5. Saute the zuchhini (without oil) in a non-stick pan stirring continuously for around 1-2 minutes or until softened.
6. Plate your dish: place half the noodles in each pasta bowl and top with half the sauce.
7. Garnish with black pepper, crushed red pepper and basil.
8. Enjoy

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Nutrition Facts
Serving Size 1 Serving
Servings Per Recipe 2

Amount Per Serving
Calories 301
% Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 924mg 39%
Potassium 961mg 27%
Total Carbohydrate 35g 12%
Dietary Fiber 6g 24%
Sugars 14g
Protein 30g 60%

Vitamin A 23%
Vitamin C 96%
Calcium 12%
Iron 26%
Vitamin E 9%
Vitamin K 33%
Thiamin 6%
Riboflavin B2 12%
Niacin 6%
Vitamin B6 20%
Panthotenic Acid 5%
Magnesium 11%
Zinc 5%
Selenium 1%
Copper 7%
Manganese 23%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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