1. Dice up onions, celery root and parsnip, place in large sauté pan with olive oil, cook on medium temperature for 3-5 minutes, and then add minced garlic.
  2. After garlic cooks add cleaned and diced portobellos, sauté until and tender
  3. Add salt, pepper, and a jar of Stancato’s Marinara.
  4. Add Coconut milk, nutmeg, and salt and pepper to taste. Allow to simmer uncovered for 5-10 additional minutes.
  5. Set up a pot with a steamer basket to cook zucchini noodles.
  6. Steam zucchini noodles for 3-5 minutes on high, until tender.
  7. Place zucchini noodles in bowl, top with heavy amounts of Vegan bolognese mixture and garnish with fresh basil.