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Raw Vegan Zucchini Spaghetti

Name: Raw Vegan Zucchini Spaghetti
Cuisine: Italian
Ingredients: 1/2 cup soaked sundried tomatoes + soaking water; 2 pitted dates, soaked with the sundried tomatoes; 1/4 cup zucchini (the parts that don’t spiralize); 3 shishito peppers; 1/4 cup soaked walnuts, rinsed and drained; 1/2 juicy lemon juiced; 2 cups tomatoes; 2 zucchinis; 1 head butter lettuce; sprouted beans; Bragg’s Organic Sea Kelp Delight Seasoning

Budget CookingCooking for KidsCooking for TwoQuick & EasyVeganVegetarianSauces and CondimentsGluten FreeHealthyLow FatWeight-LossHeart-HealthyDairy-freeGluten-freeItalianKosherHalal

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Taylor Ann Norris

31 recipes

Ingredients

Sauce

1/2 cup soaked sundried tomatoes + soaking water
2 pitted dates, soaked with the sundried tomatoes
1/4 cup zucchini (the parts that don’t spiralize)
3 shishito peppers
1/4 cup soaked walnuts, rinsed and drained
1/2 juicy lemon juiced
2 cups tomatoes

Accompaniments

2 zucchinis
1 head butter lettuce
sprouted beans
Bragg’s Organic Sea Kelp Delight Seasoning

Preparation

Soak sundried tomatoes and dates in water for at least 30 minutes
Rinse and drain the soaked walnuts
Juice the lemon
Blend all sauce ingredients together until smooth
Spiralize the zucchinis to create noodles
Serve the sauce over the zucchini noodles, along with butter lettuce and sprouted beans, and season with Bragg’s Organic Sea Kelp Delight Seasoning

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