Zucchini Noodles and “Meat” Sauce | Sunday Kitchen

Zucchini Noodles and “Meat” Sauce | Sunday Kitchen

I’m not sure if it was the special Sunday night dinners on fancy plates with roast beef that we had growing up or just the leisurely, simple vibe of Sunday that existed in my house that inspires me to get creative in the kitchen. I like taking time on Sunday to try a new dish or bake some sweet treat as a snack for the week. Currently I am trying hard to meal prep and make my lunches for the week as healthy as possible. It’s summer and I like being extra healthy, it helps me not feel as sluggish in this heat wave we have in Korea.

Today I decided to try and make a vegan pasta dish with zucchini noodles (zoodles) and some tomato sauce not from a jar (I do not have anything against jar sauce). I wanted to make it a little heartier and add in some extra veggies to keep me full at work and give me energy to handle the energy of children.

I wanted to use a few ingredients as possible and to find a use for the carrots that were in my fridge and the 7 jars of tomato paste I need to use up in the next two months (the pitfalls of buying in bulk). I also wanted a meat texture without using ground beef or turkey (which is not even an option in Korea).

So here is what I came up with, I didn’t measure anything so I’ll try my best to list specific things.

3 small eggplants

5 small-medium carrots

I cooked those in a crockpot on low for two hours (or until soft) with about 1/3 cup water and a vegetable stock cube.

Then I put three 6 oz cans of tomato paste in a separate pot. I filled up one of the cans twice with water and added that in as well. I also added some sage, basil, oregano, parsley and a tiny bit of cayenne pepper.

When the veggies were done I pulsed them in a blender until they were the consistency that I wanted, a little on the chunky side. I added garlic powder and a pinch of cayenne pepper to that and mixed it and then added the tomato sauce once it had just started to bubble.

I peeled 2 Large zucchini (I don’t have a spiralizer here) into long strips right till I hit the seeds and then I cut those in half. I steamed them for a couple minutes (unnecessary but I like warm food) and then put them on a plate with some sauce and sprinkled some natural yeast on top for a cheesy flavor.

Like I said I didn’t actually measure anything, add any spices and herbs you like, blend any veggies you like.

I hope you liked this new post, I might do the next one on banana bread or this may end up being a one time thing.

Bon Appétit!

2 thoughts on “Zucchini Noodles and “Meat” Sauce | Sunday Kitchen

  1. I think when you finally touch down at home, i think i am turning Sunday dinners over to you. it sounded delicious your zucchini and “meat” sauce.

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