Raw Spaghetti Marinara and “No Meat” Balls

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

Today I am sharing one of my favorite meals: Raw Vegan Spaghetti Marinara with "No Meat" Balls. If you are looking for a delicious healthy low-carb meal, this is it! The meatballs 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 flavor 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 high-speed blender 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 flavors 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 flavor. 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 fettuccine-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 purchased 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 meatballs, and garnish with some fresh basil leaves. But feel free to get creative and top with whatever tickles your fancy. Enjoy!

Raw Spaghetti Marinara and “No Meat” Balls

Raw Spaghetti Marinara and “No Meat” Balls

Serves 430 MINS

to make raw zucchini noodles:

  • 6-8 raw un-peeled zucchinis

to make marinara pasta sauce:

  • 2 cups chopped heirloom tomatoes (about 3 tomatoes)

  • 1/2 cup sundried tomatoes soaked in filtered water for 15 minutes

  • 1/2 cup sweet red bell pepper roughly chopped

  • 1/2 cup firmly packed fresh chopped basil leaves

  • 1/2 cup cold pressed extra virgin olive oil

  • 1 tablespoon finely chopped red onion

  • 1 tablespoon freshly minced fresh garlic

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes or a few drops of stevia for alkaline

  • 1/4 teaspoon Celtic sea salt, plus more to taste

  • 1/4 teaspoon dried red chili pepper flakes (**optional see note in post)

to make “no meat” balls:

  • 1 cup raw walnuts, soaked for about 4-6 hours in filtered water
  • 1/4 cup celery chopped finely (about 1 large rib)
  • 1/4 cup sweet red pepper finely diced
  • 1/4 cup grated carrot
  • 1/4 cup grated zucchini
  • 1/4 cup chopped fresh continental flat leaf parsley
  • 1 tablespoon cold pressed extra virgin olive oil
  • 1 tablespoon chopped pitted dates (about 2)
  • 1 tablespoon sun dried tomatoes
  • 2 teaspoons finely minced fresh garlic
  • 1 teaspoon finely chopped red onion
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 teaspoon of Celtic sea salt, plus more to taste
  1. To make raw zucchini noodles, 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 fettuccine-style noodles.
  2. ​To make marinara pasta sauce, place all of the ingredients in your blender and blast on high until smooth and creamy. This sauce will thicken while sitting so blend right before serving.
  3. To make “no meat” balls​, place all of the ingredients in your food processor and pulse until well combined.

  4. Scrape the sides of the carriage to get an even mix and pulse again. Season to taste.

  5. Form into small balls. Makes about 20 small quarter sized balls.

  6. To serve, mix the marinara sauce with the zucchini noodles until well combined.

  7. Place in mounds on center of the plate.

  8. Surround each pasta mound with about 4 meatballs.

  9. Sprinkle each plate with freshly cut basil leaves.

You can serve them completely raw like this, or dehydrate the balls for about 8 - 12 hours for a firm, more concentrated flavor that more resembles traditional meatballs.

Photo by Trent Lanz and styling by Alicia Buszczak


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