NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean ground beef (93%)

1 cup Cremini mushrooms

0.5 cup Tomato puree

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1.5 cup Zucchini noodles

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Finely dice the yellow onion and chop the cremini mushrooms into small pieces to mimic the texture of the ground beef.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the diced onions and chopped mushrooms to the skillet, sautéing for 5-6 minutes until the mushrooms have released their moisture and are beginning to brown.

• 4

  Add the lean ground beef to the skillet, breaking it up with a wooden spoon, and cook until fully browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and reduce heat to low, allowing the sauce to simmer for 10 minutes to develop the flavors.

• 7

  While the sauce simmers, lightly steam or flash-sauté the zucchini noodles for 2 minutes until just tender but not mushy.

• 8

  Serve the beef and mushroom bolognese over the zucchini noodles and garnish with nutritional yeast for a savory, dairy-free finish.