This tasty, raw vegan spaghetti recipe is so easy to make and can be enjoyed alone or shared with your quarantine roomies…
Best of all, this recipe can be done in less than 15 minutes!
This meal is made with simple, yet savory ingredients high in vitamin D and zinc to keep your immune system elevated and is super hydrating for your body.
You can enjoy this recipe for dinner or lunch and can easily be made to serve a gathering of family and friends. Just double or triple the ingredients to ensure you have enough for everyone. 😊
My Raw Vegan Veggie ‘Spaghetti’ Pasta Recipe
2 cups of romaine leaves, chopped
16 oz cherry tomatoes
A few basil leaves (add more if you desire a stronger basil taste)
4oz cremini mushrooms, sliced
1 clove garlic or 1 tsp garlic powder
½-1 tsp of himalayan salt
2 tbsp Bragg nutritional yeast ¼ tsp pepper
1 tsp italian seasoning
2-3 stems of green onion
– Add chopped romaine to a medium to large bowl.
– Using a spiralizer, spiralize the cucumbers and lay over a bed of romaine.
– Combine all other ingredients except for basil, in your food processor and pulse to make a chunky type tomato sauce. Pulse long enough to roughly blend all ingredients together.
– Pour over noodles and mix well.
– Garnish with basil.
Next, scoop out and pour over noodles and combine together. Garnish with basil and voila! You now have a delicious, raw vegan spaghetti dish to satisfy your lunch or dinner taste buds!
Watch the full video here.