Spaghetti and Meatballs


This is the perfect raw vegan alternative to Spaghetti night!

Spiralize approximately 6-8 small Zucchini

Serves 3-4

Marinara Sauce
1 cup organic unsalted sundried tomatoes (soaked in water 1 hour)
2 cups chopped red peppers
1/4 cup olive oil
pinch of sea salt
2 dates

Place all of the ingredients in a high speed blender and mix until smooth and creamy. Toss with zucchini noodles.

2 cups raw walnuts – Ground in food processor
3/4 cups raw sunflower seeds – Ground in food processor
1 cup shredded carrot
1/2 cup red onion chopped fine
1 glove garlic chopped fine
1 cup packed kale leaves
1 lime juiced
2 tbsp olive oil
1 tbsp pumpkin seed oil
1/4 tsp sea salt
1 tbsp ground flaxseed
oregano and rosemary to taste

Place all of the ingredients in a food processor and mix until it begins to stick together. Form 1 inch round balls and place in the dehydrator on mesh screen for 1 hour at 145 degrees, then decrease the temperature to 115 degrees for 12 hours. The resemblance to real meatballs in astonishing! Top each spaghetti plate with 3 meatballs and place the left overs in the fridge for later.


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