1. First Dice up onions, celery root and parsnip, place in large saute pan with olive oil, cook on medium temperature for 3-5 minutes, then add minced garlic 2.
  2. After garlic cooks add diced and cleaned portobellos, saute till nice and tender 3. Add salt and pepper, then add jar of Stancato’s Marinara 4.
  3. Add Coconut milk and nutmeg, additional salt and pepper if desired, allow to simmer for 5-10 additional minutes 5.
  4. Set up a pot with a steamer basket to cook zoodles 6.
  5. Steam zucchini noodles for 3-5 minutes on high, until tender 7.
  6. Place zucchini noodles in bowl, top with heavy amounts of Vegan bolognese mixture and garnish with a basil sprig 8.
  7. Enjoy!