Zucchini Spaghetti with "Meatballs"

After you taste our raw/vegan balls with zucchini spaghetti, you won’t want anything else!

Main dish

Ingredients for mushroom ‘meat’ (2 portions):

• 300 g of champignons
• ½ cup of pre-soaked sunflower seeds
• 2 tablespoons of grounded chia seeds
• 1 spring onion
• 1 teaspoon of dried thyme
• 1 teaspoon of fennel seeds
• ½ teaspoon of oregano
• ½ teaspoon of Himalayan salt
• ¼ teaspoon of pepper

Ingredients for tomato sauce:

• 300 g tomatoes (take off the seeds)
• 100 g of pre-soaked dried tomatoes
• 1 smaller onion
• 1 teaspoon of raw coconut sugar
• ¼ cup of apple vinegar
• 1 teaspoon of Himalayan salt
• ¼ teaspoon of garlic powder
• 1 clove of garlic
• 1 tablespoon of nutritional yeast
• 1 teaspoon of Italian herbs
• ½ teaspoon of pepper

Ingredients for zucchini noodles:

• 1 big zucchini per person

Instructions:

Firstly, blend the champignons and add seeds and half of the herbs. Mix in the rest of the herbs and green stems from the onion as last to achieve a nice structure. Form balls from the dough and dry them for about 10 – 12 hours at the maximal temperature of 40 °C.

Tomato sauce can be made by blending the mentioned ingredients. Season with herbs, salt, pepper, eventually sweeten with coconut sugar.

Cut the zucchini into spaghetti in a spiralizer.