Zucchini Spaghetti with “Meat”balls

Zucchini Spaghetti with "Meat"balls
Recipe type: Main
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
This is one bowl of Spaghetti and Meatballs that won't leave you feeling bloated and tired! Not only is it absolutely satisfying and delicious, but it is full of nutrition.
  • 4 zucchini
  • For the "Meat"balls:
  • 1½ cups walnuts, soaked overnight
  • ½ cup shitake mushrooms
  • 1 tbsp nutritional yeast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp coconut aminos
  • 2 cloves garlic
  • ½ shallot, roughly chopped
  • 1 tbsp fresh parsley
  • For the Sauce;
  • ½ cup sundried tomatoes, soaked 2 hours
  • 1 Medjool date, pitted
  • 4 Roma tomatoes, roughly chopped
  • 2 cloves garlic
  • 1 tbsp fresh basil
  • 1 tbsp fresh oregano
  • 1 tbsp lemon juice
  • ¾ tsp coarse sea salt
  • ¼ tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  1. Cut the zucchini into spaghetti-like strips using a mandoline or spiralizer. If you don't have one of these amazing tools, you can still get the same effect using a knife to thinly slice the zucchini into julienned strips.
  2. Spread the noodles onto a towel-lined tray to absorb some of the excess liquid.
  3. To make the meatballs, put all of the ingredients in a food processor and mix until well combined. Roll into 1 inch balls and place on a baking sheet lined with parchment paper. Bake on your oven's lowest setting for 2 hours. If you have a dehydrator, use this instead of your oven, but you will need to dehydrate overnight. The "meat"balls should be soft, but slightly crispy on the outside.
  4. For the sauce, put all of the ingredients in your food processor and combine until you have a chunky-smooth consistency. Your sauce should be thick so it will stick to your zucchini noodles.
  5. Put a heaping mound of zucchini in a large bowl and top with your tomato sauce and 5 meatballs. Enjoy!!


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