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Raw vegan spag bol
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Total Time:
25 minutes
Unique spaghetti with rich tomato sauce, crunchy walnuts, and cauliflower "Parmesan." Prep ingredients overnight for best texture.
Ingredients:
  • 25 g sun-dried tomatoes
  • 2 dates
  • 50 g walnuts
  • 4 courgettes
  • 4-5 cauliflower florets
  • ½ a red onion
  • 1 small clove of garlic
  • 1 sprig of fresh rosemary
  • ½ a small red chilli
  • ½ a carrot
  • ½ a stick of celery
  • ¼ of a red pepper
  • ½ a beetroot
  • 225 g cherry tomatoes
  • ½ lemon
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh basil
Instructions:
  • The night before, soak the sundried tomatoes and dates in a non-reactive bowl with 200ml of water. Also, cover the walnuts with water in a separate bowl and refrigerate both. Cut the courgettes into long strands using a spiraliser or julienne peeler. For the 'parmesan', blend cauliflower florets until grainy and drain excess moisture on kitchen towel. Blend garlic, rosemary, and chilli, then add carrot, celery, red pepper, onion until chunky. Add drained walnuts, beetroot, plum tomatoes, cherry tomatoes, lemon zest and juice, dates, sundried tomatoes with liquid, parsley, and half of basil to the processor. Blend until a thick sauce forms with minced walnut texture, adjust consistency with water if needed. Season to taste. Serve by dividing courgette 'spaghetti' on plates, topping with sauce, quartered tomatoes, cauliflower 'parmesan', and remaining basil.

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