Prep time: 15 min
This veggie Bolognese version is completely raw and does not contain any overt fats. It makes a comforting and filling dinner and it’s a great way to bring more veggies into your diet! You can add whichever you have in your fridge to the chunky sauce and make different variations from the same recipe.
You can also add healthy fats to this recipe if you want (olive oil or walnuts. If you add walnuts, remember to soak them at least an hour prior to making this recipe, to reduce their phytic acid content. Also, replace the dates by the walnuts, as proteins and sugars don’t digest very well when eaten together).
3 yellow zucchinis (or green zucchini, or cucumbers)
Base: 2 cup sliced tomatoes | ½ cup sun dried tomatoes | 6 dates | 2 garlic cloves | 1/2 lemon juiced | 1 tsp smoked paprika | Pinch of Himalayan salt, black pepper, chili powder | 1 tsp bay leaf powder *
Chunks: 1 cup chopped peeled zucchini | 1 cup chopped button mushrooms |1 handful fresh basil | 1 tbsp dried oregano |1 cup chopped carrots (or veggie of your choice: bell pepper, celery, cabbage…) | ½ cup whole walnuts *
1. Peel the zucchinis (or cucumbers) with a veggie peeler and discard. Slice the cucumbers into noodles using a
spiralizer, a veggie peeler or a julienne peeler. Place the spaghettis on a plate. (you can sprinkle them with a little sea salt to make them draw the water out while you prepare the sauce).
2. Prepare the base of the sauce: blend all the ingredients in a high speed blender until very smooth. You know you’ve got the right consistency when you don’t need to use the tamper and yet the sauce thickens at the end. It shouldn’t be too watery.
3. Chop the ingredients for the “chunks” of the sauce and add them to the smooth sauce. Hit pulse on your blender a few times, using the tamper to get a chunky texture. Don’t over process as you really want a chunky texture.
4. Pour on top of your noodles, and garnish with fresh basil.