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Raw Vegan Zucchini Spaghetti and Meatballs

This raw vegan zucchini spaghetti and meatballs is absolutely delicious.

Prep Time 1 hour
Total Time 1 hour
Servings 4
Author Tess Masters


no-meat balls:

  • 1 cup  raw walnuts,  soaked 
  • 1 date, soaked for 15 minutes
  • 1/4 cup finely diced celery 
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup grated carrot
  • 1/4 cup grated zucchini
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon  extra-virgin olive oil
  • 1 tablespoon sun-dried tomatoes
  • 1 teaspoon  minced garlic (1 clove)
  • 1 teaspoon finely chopped red onion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon  Celtic sea salt, plus more to taste

marinara sauce:

  • 2 cups roughly chopped tomatoes
  • 1/2 cup sun-dried tomatoes 
  • 1/2 cup chopped red bell pepper
  • 1/2 cup firmly packed basil leaves
  • 2 tablespoons  extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped red onion
  • 1 teaspoon  minced fresh garlic (1 clove)
  • 1 date, soaked in filtered water for 15 minutes 
  • 1/4 teaspoon Celtic sea salt, plus more to taste
  • 1/8  teaspoon red pepper flakes
  • Pinch of red pepper flakes, plus more to taste 

zucchini noodles:

  • 4 medium zucchinis


  1. To make the no-meat balls​, place all of the ingredients into a food processor fitted with the s blade, and process until well combined. Season to taste. Using a tablespoon measurer, scoop into balls. (The mixture should make about 20 small balls.) Transfer the balls to mesh dehydrator sheets, and heat at 115°F for 6 to 8 hours. 
  2. To make the marinara pasta sauce, place all of the ingredients in your blender and blast on high until well combined. (This sauce will thicken while sitting so blend right before serving.)
  3. To make the zucchini noodles, use a vegetable spiralizer to make spaghetti-style noodles, or use a vegetable peeler to shave off thick fettuccine-style noodles.​
  4. To serve, stir the marinara sauce through the zucchini noodles, and top with the meat balls, Garnish with basil. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak