Vegan Arrabiata Bolognese

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Vegan Arrabiata Bolognese

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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.

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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
2 Servings Per Recipe
Serving Size 1 Serving
Amount Per Serving
Calories 301
% Daily Value *
Total Fat 5g 6%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 924mg 40%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Total Sugars 14g
Includes 0g Added Sugars 0%
Protein 30g 60%

Potassium 961mg 20%
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%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.