VEGGIE BOLOGNESE

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INGREDIENTS

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• 1 box gluten-free noodles or 3 zucchinis- spiralized 

• 1/2 head of cauliflower- cut into small pieces

• 2 carrots- skin on and shredded

• 1 sweet potato- peeled and shredded

• 1 small zucchini- shredded

• 8 ounces crimini mushrooms- cleaned and small diced

• 1 medium yellow onion- small diced

• 3 cloves garlic minced

• 2 14 oz cans organic tomato sauce (Costco sells bulk)

• 1 teaspoon salt

• 1 1/2 teaspoon dried oregano

• 1 1/2 teaspoon dried basil

• 1 teaspoon paprika

• 1/2  teaspoon cumin

• 1 can organic black beans - smashed with a fork

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INSTRUCTIONS

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1. Saute onion and garlic until soft.

2. Add the rest of the veggies and cook until softened and water is almost evaporated.

3. Add the tomato sauce, bean and spices.

4. Cover and simmer over low heat for 20 minutes.

5. Salt and pepper as needed.

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Serve over "zoodles" or gluten-free pasta with a big side salad.

You can top with a vegan parmesan ( my favorite is by Follow Your Heart).