It is DAY 23 of "I LOVE Vitamix" month and we continue the celebration of our Vitamix 5200 giveaway. 

Today I am sharing one of my favourite meals: Vitamix Recipe #23: Raw Vegan Spaghetti Marinara with "No Meat" Balls. If you are looking for a delicious healthy low-carb meal, this is it! The meat balls are optional. If you can't be bothered making them, this is still a satisfying meal. I just include them to sneak in some more veggies and nutrition, and to make the dish a little bit more filling. If you are looking to make this dish nut free, just leave them out. I have deliberately left these raw meat balls very mild in flavour in order to mix with the sauce. 

The thing I love about this raw marinara is how quick and easy it is to make. Just throw all of the ingredients in your Vitamix and devour. I will say that you won't get a completely smooth creamy consistency with a conventional blender. However, you can still enjoy this quick easy pasta sauce with a more rustic consistency if you use a conventional blender or food processor!

If you taste the sauce right out of the carriage it might seem a bit strong and overpowering. But this sauce mellows out and the flavours balance out beautifully when you mix the sauce with the raw pasta noodles and vegetables. Don't add any more salt to the sauce. Add your salt to taste after you have mixed the pasta together for the best flavour. You could also season with freshly cracked pepper which tastes delicious!

To make the raw zucchini noodles, you can either use a vegetable spiralizer (which is what I did) to make quick easy spaghetti-style noodles, or just use a vegetable peeler to shave off thick fettucini-style noodles. Either way, the pasta tastes delicious and looks gorgeous. I love using a spiralizer because it separates the core and seeds for you. You can make all of the noodles in less than 10 minutes. Vegetable spiralizers cost about $35 and are very easy to use. Just attach the vegetable and wind the handle! Raw "Fasta Pasta" anyone?

I use zucchini and yellow squash/zucchini for noodles, and jicama for ravioli pasta the most. These vegetables most closely resemble traditional pasta. You could also use kelp noodles for this raw vegan pasta dish. Kelp noodles can be purchases from health food stores. If you are not a raw foodist, you can also stir this through cooked gluten free pastas or even traditional wheat-based pastas. This sauce pairs with everything!

To assemble the pasta: just mix everything together, surround with some meat balls, and garnish with some fresh basil leaves. But feel free to get creative and top with whatever tickles your fancy. Enjoy! 

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Raw Spaghetti Marinara and “No Meat” Balls

  • To make raw zucchini noodles:
  • 6-8 raw unpeeled zucchinis
  1. Cut off the ends of the zucchini and make noodles using a vegetable spiralizer. OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles
  • To make marinara pasta sauce:
  • 2 cups chopped heirloom tomatoes (about 3 tomatoes)
  • ½ cup sundried tomatoes soaked in filtered water for 15 minutes
  • ½ cup sweet red bell pepper roughly chopped
  • 1/2 cup firmly packed fresh chopped basil leaves
  • ½ cup cold pressed extra virgin olive oil
  • 1 Tbsp finely chopped red onion
  • 1 Tbsp freshly minced fresh garlic
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes or a few drops of stevia for alkaline
  • 1/4 tsp Celtic sea salt
  • 1/4 tsp dried red chilli pepper flakes (**optional see note in post)
  1. Place all of the ingredients in your Vitamix and puree until smooth and creamy.
  2. This sauce will thicken while sitting so blend right before serving.
  • To make “no meat” balls:
  • 1 cup raw walnuts soaked for about 4-6 hours in filtered water
  • ¼ cup celery chopped finely (about 1 large rib)
  • ¼ cup sweet red pepper finely diced
  • ¼ cup grated carrot
  • ¼ cup grated zucchini
  • ¼ cup chopped fresh continental flat leaf parsley
  • 1 Tbsp cold pressed extra virgin olive oil
  • 1 Tbsp chopped pitted dates (about 2)
  • 1 Tbsp sun dried tomatoes
  • 2 tsp finely minced fresh garlic
  • 1 tsp finely chopped red onion
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp of Celtic sea salt
  1. Place all of the ingredients in your food processor and pulse until well combined.
  2. Scrape the sides of the carriage to get an even mix and pulse again.
  3. Season to taste.
  4. Form into small balls.
  5. Makes about 20 small quarter sized balls.
  6. You can serve them completely raw like this, or dehydrate the balls for about 8 - 12 hours for a firm, more concentrated flavour that more resembles traditional meatballs. 

          To Serve:

  1. Mix the marinara sauce with the zucchini noodles until well combined.
  2. Place in mounds on centre of the plate.
  3. Surround each pasta mound with about 4 meat balls.
  4. Sprinkle each plate with freshly cut basil leaves. YUMMO!
  5. Serves 4

Tips!

a quick easy way to clean this “cling-on” pieces out of your garlic press

If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.

This is an amazing raw version of the classic Marinara pasta that we all love!!!! Unlike other similar ‘pasta’ dishes, this recipe isn’t too sauce-heavy or overbearing! It’s so hard to find a great raw substitute for delicious, authentic comfort foods… This one steps right up to the game!!!! It’s awesome!!

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Thanks for trying this.
I wasn’t sure how people were going to respond to the texture of this recipe.
I really appreciate the feedback.

I am so looking forward to trying this. Raw is the only way to go and I am always on the look out for good new recipes. You have some great desserts on here too. Spaghetti and Meat Balls for DInner and Raw Vegan Ice Cream for Dessert! Who’s coming?

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LOL! I love it!
Sounds like a great dinner to me :)

This is amazingly tasty!  My son-in-law said “I will NEVER go vegan.” And then he promptly ate every last “no-meat ball” on the plate!

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LOL! I LOVE that story!
Thankyou so much for sharing that.
I was a bit worried about the texture of the “no meat” balls.
This feedback is very helpful.
Christine - you ROCK!
Can’t wait to feature you as POTM in March!

I made the no meat balls for my parents when they came to visit. It was their first experience with a raw food meal. I found the ingredients were a little hard to blend, so I added some liquid. After I rolled them into balls, I dehydrated over night, and in the morning they were perfect. They had a nice color and firmness that was more like a traditional meatball, and the flavor was more concentrated. My meat-eater father even commented how delicious they were. Thanks for the recipe!

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Thanks for sharing your experience Adrienne. Yes, I totally agree with you, the meatballs are better dehydrated. I just wanted this dish to be a quick easy option. But, I am going to edit the instructions to reflect this option after your comment. Thankyou :)

Awesome! They were just as good the next day too. I let the leftovers sit in the fridge in some marinara sauce and when I took them out, I mashed them up, and the texture was kind of like a traditional meat sauce. Very good the second day too!

FANtastic. Thanks for all of this feedback. It is SO helpful for other readers looking at and trying the recipes. You ROCK!

I can’t wait to try this recipe!  To dehydrate the meatballs, do you mean to use an actual dehydrator appliance?  And if so, what would be the setting/time?  MANY THANKS for your recipes.  My father is battling prostrate cancer and tasty vegan recipes are supporting his healing.

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Hey Laurie,
I am so sorry to hear of your father’s battle with cancer. My partner, Scott has thyroid cancer, and vegan alkaline recipes are aiding his healing and recovery too. I am happy to support you in any way I can with recipes and ideas, and to share our experience with The pH Miracle protocol that has restored his health. With regards to the meatballs. Place them in the dehydrator for about 12 hours on 115 degrees. Enjoy :)

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