The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I’ve done it with a peeler and a knife too, it just takes a little bit more time. Turn all 4 zucchinis into your preferred noodle shape.

Place the noodles in a colander and squeeze them gently to release any additional water.

Pan-fry the zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them. They should reduce just a little until they are softened. Remove them from heat and set aside.

Now it’s time to make the bolognese sauce.  In a large pot heat 2 tablespoons oil over medium heat.

Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once the onions are fragrant and translucent, add the fresh herbs and the red wine.  Bring the mixture to a simmer and cover for 10 minutes to let the wine cook down.

Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper. Then cover again and let the sauce cook for another 10-15 minutes.

Meanwhile, hydrate the vegetable protein in boiling water. The water should easily cover it. You need to get a tender “minced meat” texture.  Add as much water as you need. You can always use a colander to get rid of extra water.

Finally, add the soy “meat” to the sauce, cook for just another minute.  Plate the zoodles and add the vegan bolognese sauce on top before serving.