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Raw Vegan Zucchini Pasta and Meatballs

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This pasta ain't your nona's recipe - but it's also way better for you. Add in some amazing sauce and raw vegan "meatballs" and you've got yourself a meal. Buon Appetito!

Cooking Recipe

Ingredients:
Pasta:
3-4 zucchini squash
1/2 tsp salt

Meatballs:
4 cups Portobello mushrooms, roughly chopped
1 cup walnuts, soaked overnight
1/2 yellow onion, chopped
1 clove garlic
1 tbsp apple cider vinegar
1/4 cup parsley
2 tsp cumin
1 tbsp Nama Shoyu
1/2 tsp salt

Red sauce:
1 cup Brazil nuts, soaked overnight
1 cup sun-dried tomatoes, soaked overnight
1 medium tomato
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp agave nectar
1 tsp red pepper flakes
1 & 1/2 t salt

Directions:
1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with 1/2 tsp of salt and set aside in a colander to drain.

2. Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses.

3. Roll meatballs into balls, place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200°F, depending on your oven's temperature.

4. Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.

5. Assemble everything on a plate.

Raw Vegan Zucchini Pasta and Meatballs
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