Raw Vegan Spaghetti & Meatballs Recipe

Raw Vegan Crispy No-Meatballs

I make these raw vegan cauliflower rice balls into no-meatballs and eat them on top of dehydrated zoodles with tomato marinara sauce.

Ingredients:
1 T whole flax seeds
1 T freshly ground flax seeds
¼ cup room-temperature drinking water
¼ tsp truffle salt
½ tsp onion powder
½ tsp garlic powder
1 T coconut aminos
1 tsp ground fennel powder
¼ tsp smoked paprika
½ tsp beet powder (adds a touch of sweetness)
10 oz riced cauliflower
1 T white onion, diced
1 medium-sized peeled and shredded carrot
2 medjool dates, chopped (this helps it stick)
1 T nutritional yeast
1 seeded, cored and chopped red bell pepper
4 medium-sized rough chopped mushrooms (optional)

Put the flax seeds in a large bowl with water and stir with a spoon. Add the seasonings, salt, ½ tsp onion powder, ½ tsp garlic powder, 1 T coconut aminos
1 tsp ground fennel powder, ¼ tsp smoked paprika, and ½ tsp beet powder. Stir again to combine. Set aside to turn into a gel. Put the riced cauliflower in a high-speed blender, and add 1 medium-sized peeled and shredded carrot, 2 medjool dates, 1 T nutritional yeast, 1 seeded, cored and chopped red bell pepper, and
4 medium-sized rough chopped mushrooms, if using. Add the seasoned flax gel to the blender and blend on low until a liquid, but not so long that it turns into a drink, you want it a little bit chunky. Pour into the same large bowl you used to soak the flax seeds. With your hands form the wet mixture into medium-sized meatballs and place onto two silicone trays. Dehydrate 24 hours at 115 degrees. No need to flip. Serve warm on top of zoodles with tomato marinara sauce.

Raw Vegan Marinara Sauce

I make these raw vegan cauliflower rice balls into no-meatballs and eat them on top of dehydrated zoodles with tomato marinara sauce.

Ingredients:
3 cups cherry tomatoes, sliced
1 tsp basil, dried
1 tsp dried oregano
1 garlic clove, pressed and diced
1 T onion, diced
1 tsp smoked paprika
2 soaked medjool dates, chopped
¼ tsp freshly ground black pepper
½ tsp truffle salt
2 T raw chopped walnuts

Add all ingredients, except for the walnuts, to a high-speed blender, and blend on low until pureed. Toss with walnuts. Mix into peeled and 3 spiralized zucchini. Dehydrate at 115 degrees for 6-8 hours, until warm. Top with balsamic vinegar, nutritional yeast flakes, dehydrated mushrooms and cauliflower meatballs (optional). Serve with sliced red grapes.