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Cauliflower Bolognese Vegan Zucchini Noodle Bowls

  • Author: Shannon Leparski
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Healthy


The yummiest vegan and gluten free spicy bolognese. Veggie-packed, delicious and ready in 30 minutes!



  • 2 tablespoons avocado oil (or grapeseed oil)
  • 1 shallot, chopped small
  • pinch of sea salt
  • pinch of black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped zucchini
  • 2 cups cauliflower rice
  • 1 clove minced garlic (or more, to taste)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley is fine too)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups of your favorite pasta sauce (I used arrabbiata sauce)
  • 2 tablespoons red wine vinegar
  • 23 tablespoons nutritional yeast (optional; for a cheesy taste)
  • 2 medium-sized zucchini’s, spiralized using a spiralizer


  1. In a large skillet, heat the avocado oil over medium heat. Add the shallot, salt, pepper and red pepper flakes, stirring until the shallot is translucent, about 5 minutes.
  2. Stir in the carrots, celery, zucchini, cauliflower rice and garlic, and sauté for 5 minutes.
  3. Stir in the parsley, thyme, oregano and basil and cook another 5 minutes.
  4. Then stir in the pasta sauce, red wine vinegar and nutritional yeast and reduce heat to simmer for 15-20 minutes. Turn off heat and serve immediately over the zucchini noodles!
  5. Top with extra nutritional yeast if desired.
  6. Enjoy!


  • Leftovers can be refrigerated for 3-4 days, or frozen for up to 3 months.
  • You can swap the zucchini noodles for spaghetti squash or your favorite pasta noodle.


  • Serving Size: 4

Keywords: vegan bolognese, vegan bolognese recipe, zoodle pasta recipe, bolognese sauce recipe vegan, gluten free, spicy bolognese, zoodles, zucchini noodles, cauliflower, dairy free

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