Zucchini Spaghetti with "Meatballs"

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

Main dish

Zucchini Spaghetti with

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.

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