1 serving

Ingredients: 1 zucchini (wash and make spaghetti), ½ can (200 grams) canned tomato pieces, 1 carrot (cut into pieces), 1 small red onion (finely chopped), 1 clove of garlic (finely chopped), 1 teaspoon paprika powder, 1 teaspoon cinnamon, 1 teaspoon Green Sweet brown sugar (coconut blossom sugar can also be used), 5 falafel spicy balls, pinch of herb salt, salt and pepper to taste. Optional: vegan grated cheese.

Step 1

Take a large frying pan and add a dash of water. Add the onion and garlic to the pan and fry briefly.

Step 2

Add the spices and fry briefly. Now you can add the carrot and tomato cubes. Stir together. Turn the heat down and put the lid on the pan. Braise the carrot for about 20 minutes. Is it too dry? Feel free to add some water.

Step 3

Place the mixture in the blender, food processor or tall measuring cup and puree into a sauce.

Step 4

Clean the pan and put it back on the heat. Crumble the falafel spicy balls above the pan and add the tomato sauce. Stir well. Taste to see if it suits your taste. If not, add some salt and pepper. When it is warm enough, turn off the heat.

Step 5

You can eat the zucchini spaghetti raw, but it is also tasty to briefly stir-fry it in some water and herbal salt.

Step 6

Spoon your (raw) zucchini spaghetti into a deep plate and pour the bolognese sauce over it. Finish with some vegan grated cheese if desired.

Step 7

Would you like to take your zucchini spaghetti with you? Fine, it is also delicious to eat cold. Let the zucchini (if you have stir-fried it briefly) first cool down thoroughly. You also let the sauce cool down. Fill your boho tiffin with the zucchini spaghetti and sauce.