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Zoodle Marinara With Veggie Balls [Vegan, Gluten-Free]

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Move over pasta and meatballs, these zucchini noodles and vegetable balls will make even your Italian grandmother start to drool. This dish is so rich with flavor and hearty texture, it's impossible not to love this recreated Italian classic.

Zoodle Marinara With Veggie Balls [Vegan, Gluten-Free]


For the Marinara:

  • 1 1/2 cups Roma tomatoes
  • 1/2 cup sun-dried tomatoes soaked
  • 1/8 cup onion
  • 2 garlic cloves
  • 1/8 cup fresh basil
  • 1/2 teaspoon jalapeño
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon sage
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon peppercorn

For the Vegetable Balls

  • 1 cup sun-dried tomatoes
  • 1 cup red bell pepper
  • 1/2 cup carrots
  • 1/2 cup pumpkin seeds
  • 1/4 cup flax seed
  • 2 garlic cloves
  • 1/8 cup basil
  • 1/8 cup fennel
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seed
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Soak the sun-dried tomatoes for about an hour, or until soft.
  2. Grind the pumpkin seed and flax seed until they turn into flour.
  3. Add all of the vegetable ball ingredients, except olive oil, to a food processor and blend it until it looks like ground meat.
  4. Shape the veggie meat into approximately 10 balls, and drizzle olive oil on top.
  5. Dehydrate at 165°F for up to two hours. They are done when the excess water has evaporated, turn down to 115°F for the remaining two hours. Or if you want to make these overnight or while at work, dehydrate them at 105°F for up to eight hours.
  6. Blend all of the marinara sauce ingredients together until you get a thick sauce.
  7. Use spiralizer to make the zucchini noodles.
  8. Sprinkle a pinch of salt over the zucchini and let it sit until it’s softened. Discard the excess water.
  9. Dehydrate the zucchini for up to 20 minutes to further soften it.
  10. Add zoodles to a plate, pour a good amount of sauce on top, mix it together, and top it with the vegetable balls and a garnish of fresh herbs.





Amanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." When she’s not practicing and teaching aerial acrobatics or hanging from trees, she's experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating favorite recipes, making them with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their own lifestyles by focusing on inner thoughts and feelings, replacing favorite go to foods with healthier equivalents, and finding fun fitness activities that empower.



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0 comments on “Zoodle Marinara With Veggie Balls [Vegan, Gluten-Free]”

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1 Years Ago


26 Jan 2017

@ivano yes!

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