Name: ZUCCHINI SPAGHETTI & LOW-SUGAR, LOW-GI VEGAN BOLOGNESE
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 4 zucchini; 4 garlic clove; 200 g of red lentil; 160 g of tofu; 2 onion; 400 g of tomato sauce; 1 tablespoon of olive oil; 1 pinch of ground cumin

ZUCCHINI SPAGHETTI & LOW-SUGAR, LOW-GI VEGAN BOLOGNESE

ZUCCHINI SPAGHETTI & 100% HEALTHY, LOW-GI VEGAN BOLOGNESE Today, I'm offering you this absolutely delicious dish. Much better than the classic version, still satisfying but without feeling heavy after the meal. My whole family approved of it, even though I made a mix of half zucchini spaghetti and half semi-whole wheat spaghetti.

Vegetarian Vegan Low GI Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 20 minutes

Cost per serving: 1,19 €

Energy: 352 kcal / serving

Nutritional score:

Instructions

1. The recipe is simple and quick.

For 4 people:
- 4 medium zucchinis
- 4 cloves of garlic
- 200g of cooked red lentils (weighed after cooking)
- 160g of tofu (get it from the refrigerated section, it's much better and softer). You can replace it with red lentils if you prefer.
- 2 onions
- 400g of tomato sauce @kazidomi_fr
- Olive oil
- Cumin
2. Cook the red lentils until al dente. Personally, I taste them a bit before the indicated cooking time on the package to avoid ending up with puree!
3. Cut the onion and garlic into pieces, then cut the zucchinis into spaghetti (I use a manual spiralizer that costs 15 euros) or you can use a peeler to make tagliatelle-like strips.
4. Sauté the onion in a pan with a little olive oil and cumin. Add the tomato sauce, lentils, and crumbled tofu. Season well with pepper and heat it up. The bolognese is ready.
5. In another pan, cook the zucchinis with olive oil, garlic pieces, and salt. It cooks quite quickly.
6. Serve the zucchini spaghetti and pour the bolognese sauce over it.
For those who like it, you can add some Parmesan or Gruyère cheese if needed.
7. I wanted to sprinkle some toasted almond flakes on top, but I forgot.