Omgosh – this homemade veggie bolognese sauce is TO DIE FOR!

All I did was finely chop mushrooms, cauliflower, purple onion, celery, and a few red hot…hot…hot peppers 🌶 from the garden (they sweeten up as they cook). I added all this to a pan to sauté for about 5 minutes. Add a dash of salt and pepper and about 1 teaspoon of minced garlic. I also added a dash of onion powder. Once this is all sautéed down, I added in a can or organic crushed tomatoes. Once that is mixed in well I add about 1.5 cups of TVP, and another 1/2 of water. I let all this cook for another 5 minutes then threw in a handful of chopped walnuts. Turn the heat way down and let this simmer.

While that was happening I spirilized and then quickly sautéed my zoodles. When it was all done, I plated the zoodles and gave myself a heaping spoonful of the veggie bolognese delight!!!

On the side, I created a healthy version of garlic bread by topping slices of previously cooked local sweet potato with some garlic powder and vegan cheese, then toasting that for a few minutes. DELISH, SIMPLE, HEALTHY!!!