Spicy Raw Vegan “Bolognese” with Zucchini Spaghetti

I had bolognese on my mind, so I decided to make it the very next day. One of the things I love most about raw vegan food is how easy it is. I always hated how the smell of cooked food and oil would linger on your clothes or in your hair. But with raw veganism, you get all the delicious flavours without the lingering odours.

Oh and don't get me started on the washing up... aha!

This meal is super filling, so go easy on yourself!

Ingredients

Spaghetti:

• 2 zucchinis (courgettes), spiralised

• ½ squeezed lemon

• ½ black pepper

Sauce:

• 3 tomatoes

• 7 nour dates (or 3 medjool dates)

• 2–3 sun-dried tomatoes (soaked for 15 minutes)
• 1 tb ground flaxseed
  
• 1 white onion

• 3 garlic cloves

• 1 tsp paprika

• 1 tsp coriander

• 1 tsp dried parsley
  
  

• ½ tsp sea salt (or more to taste)

• ½ tsp black pepper

• ½ tsp chili powder (or more for extra heat)
  

“Meatballs” (raw vegan):

• Juice pulp from beetroot, carrot, or green juice (avoid grapefruit & pineapple)

• 4 tbsp flaxseed

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp black pepper (or ½ tsp chili powder)

• 1 tsp mild curry powder

• ½ tsp salt (or more to taste)
  

Garnish:

• 1 small handful of basil, finely chopped

Instructions

1. Prepare the spaghetti:

   • Spiralise the courgettes into thin “noodles”, squeeze lemon and sprinkle with black pepper. Set aside in a bowl.

   • Just before serving, sprinkle a little salt on your spiralised zucchini/courgettes and let them sit in a colander for 10–20 minutes.

   • This will allow excess water to drain from the noodles.
     
     
2.  Make the sauce:

   • Blend the tomatoes, sun-dried tomatoes, flaxseed, dates, garlic, onion, paprika, coriander, salt, black pepper, chili powder, and dried parsley until smooth.

   • Taste and adjust seasoning as needed.

3. Prepare the “meatballs”:

   • In a bowl, combine juice pulp, flaxseed, garlic powder, paprika, black pepper, curry powder, and salt.

   • Mix thoroughly and form into small balls.

   • Place the balls on a dehydrator tray and dehydrate overnight (or 6-8 hours) at 40–45°C (104–113°F) to achieve a firmer texture.

4. Assemble the dish:

   • Plate the zuchinni spaghetti.

   • Toss the raw “meatballs” into the sauce and pour over the spaghetti. 

   • Garnish with finely chopped basil.

5. Serve immediately for the freshest taste.
   

Notes

• The dehydrated meatballs hold together better and give a more “bolognese-like” texture.

• You can swap the juice pulp for any mild vegetable pulp you have on hand.

• Adjust the spice levels according to your taste.