Name: VRaw Zucchini Noodle Spaghetti Marinara (low-fat, nut, seed & oil-free)
Prep time: 10 min
Total time: 10 min
Yield: 3-4
Cuisine: Raw Vegan
Ingredients: 2 zucchini, spiralized (I use this spiralizer); 6 Roma tomatoes, roughly chopped; 2 cloves garlic, roughly minced; 1/2 cup packed fresh basil; 1/2 cup sundried tomatoes; 1 large stalk celery, roughly chopped; 3 dates, pits removed; 3 green onions, green parts only; 1 tbs lemon juice; 1 1/2 tbs sage; 1 tsp italian spices

14 Aug Raw Vegan Spaghetti Marinara + Crunchy Kale (low-fat, nut, seed & oil-free)

Posted at 08:00h in Dips Spreads and Sauces, Entree, Raw Vegan by Jasmine Briones 1 Comment

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RawSpaghetti62 This meal brings me back to the weekly spaghetti dinners I used to have with my family, every Wednesday night when I would return from school. What my mom used to serve was a veggie packed marinara, noodles and a super toasty homemade garlic bread for that added crunch to complement the dish.

I did my best to try and recreate that home-y feel but in a healthier, {raw} vegan way, and I think I nailed it. This dish is hearty, filling, and packed with more flavor than even I expected. You can, of course, serve this over cooked vegan noodles as well, but I decided to keep it all raw 🙂 I use this spiralizer if any of you are interested!

VEGAN. EAT MORE PLANTS.
<3 Forks are from Lorelei Vella!

RawSpaghetti57 Make sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

VRaw Zucchini Noodle Spaghetti Marinara (low-fat, nut, seed & oil-free)

Author: Jasmine Briones / Sweet Simple Vegan
Prep Time: 10 mins
Total Time: 10 mins
Yield: 3-4
Category: Entree
Cuisine: Raw Vegan

Ingredients

2 zucchini, spiralized (I use this spiralizer)
6 Roma tomatoes, roughly chopped
2 cloves garlic, roughly minced
1/2 cup packed fresh basil
1/2 cup sundried tomatoes
1 large stalk celery, roughly chopped
3 dates, pits removed
3 green onions, green parts only
1 tbs lemon juice
1 1/2 tbs sage
1 tsp italian spices

Instructions

Spiralize zucchini, set aside.
Place all of the ingredients, except for the herbs, into a blender and run until fairly smooth or to your liking.
Add in the herbs and pulse until they are broken and combined, but not liquified.
Pour the desired amount of sauce over the zucchini, along with the kale chips (recipe below), and enjoy!

RawSpaghetti78 Once I put together this dish, I knew I had to include something crunchy, and kale chips were calling my name. These are so stinkin’ easy to make, you have no excuse not to. You can also make these raw by simply placing them in a dehydrator at about 115 for 4-6 hours, or until crispy!