Try this quick, nutrient-dense bolognese recipe.
Finely dice onion, zucchini and mushroom. Remove corn from cob.
Spiralise sweet potato/carrot into “spaghetti” form.
Serve raw or blanch in vegetable broth for 4 minutes.
Sautee onion, zucchini, and mushroom in vegetable broth (or water) until softened. Stir in
Garlic and simmer until fragrant.
Add tomato paste, passata and almond milk. Mix well.
Stir in thyme, rosemary and tamari. Simmer uncovered for 10 minutes.
Break Spring Wholefoods sprouted bread into crumbs and stir into the sauce. Continue
Simmering until thickens.
Pour sauce over raw or blanched vegetable spaghetti. Garnish with parsley and hemp
Exclusive recipe from Christy Yung for Spring Wholefoods.
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