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one green planet

Although it takes several hours to dry the meatless balls and tomatoes, altogether there's hardly any hands-on time. All you need to do is whip up a sauce and slice your zucchini into noodles. This recipe is great for anyone to try: seasoned raw foodists, whole food veggie people, skeptics of raw veganism, even my cat was trying to snag some. The dish is absolutely bursting with fresh flavors and you can taste how nutritious ever bite is.The food speaks to me! Maybe I should call myself the vitamin C whisperer.

Zoodles With Tomato Basil Sauce and Portobello Meatballs [Vegan]

Ingredients

For the Portobello Meatless Balls:

  • 1/4 cup walnuts
  • 1 portobello mushroom
  • 1 very small onion
  • 1-2 dates
  • Dash of coriander
  • Salt + pepper, to taste

For the Dried Baby Tomatoes:

  • 3 cups halved baby tomatoes (approximately)
  • 1 teaspoon extra virgin olive oil
  • Pinch of salt

For the Marinated Zucchini Noodles:

  • 1 large or 2 to 3 small zucchinis
  • 1 teaspoons extra virgin olive oil
  • Pinch of salt

For the Tomato Basil Sauce:

  • 1/2 cup of your dried tomatoes
  • 1/2 cup chopped zucchini
  • 1 tablespoon tahini
  • Small handful fresh basil leaves
  • 1 date
  • 1 garlic clove
  • Salt + pepper, to taste

Preparation

To Make the Portobello Meatless Balls:

  1. Process the walnuts into powder in a food processor, then add the rest of the ingredients and process until it becomes a grayish mush. Not very appetizing in appearance but it smells great!
  2. If your mixture is too wet, add some ground flax seeds and let it sit for a minute or two.
  3. Form into balls and dehydrate (or bake at your ovens lowest temperature) until they have darkened in color and hardened on the outside (about five hours), or until you want to take them out.

To Make the Dried Baby Tomatoes:

  1. Cover your hands in the olive oil, then rub down all the tomato halves until they evenly coated.
  2. Sprinkle them with salt and mix 'em up.
  3. Dehydrate the tomatoes for about five hours until they have lost most of their moisture but still have some juice in the middle; or until you want to take them out.

To Make the Noodles:

  1. Slice your zucchini(s) on a mandolin or spiral slicer to create noodles.
  2. Rub the noodles evenly with olive oil and sprinkle with salt.
  3. Let these sit out for 30 to 60 minutes so they can soften and develop flavor.

To Make the Sauce:

  1. Put all the ingredients in your food processor and process until smooth and saucy, adding whatever else you like.

To Assemble: 

  1. Toss the noodles in the sauce
  2. Top off with the meatless balls and baby tomatoes.
  3. Use some fresh tomatoes too for extra noms!


About The Author

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Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

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