No-Fat Raw Vegan Marinara Spaghetti with Lowfat Raw Vegan Sausage Crumble
Spaghetti with Marinara Sauce and Sausage Crumble. A delicious and mouthwatering meal that tantalize your taste buds.
SPAGHETTI WITH SAUSAGE CRUMBLE
Serves 4-5
Cucumber or Zucchini Noodles:
5 med. hothouse cucumbers (they are less watery) or Zucchini, peeled and spiralized
Sauce:
6 Roma
1 cup sun dried tomatoes
1 clove garlic
1 celery stalk
2 tbsp. onion flakes
1 tsp. dried oregano
handful of fresh basil and fresh (or dried) thyme (add in after blended – can make bitter if blended)
Blend all (except fresh herbs) until smooth.
Sausage Crumble:
1/3rd cup sunflower seeds
8 oz. mushrooms – any kind
1/2 of a med. carrot, juiced for pulp
1/2 carrot rough chopped
1/2 zucchini
1/2 tsp. dried rosemary
1 tsp. fennel seed (crushed)
1 tsp. herb blend – basil, oregano, savory, thyme, marjoram
Pulse until crumbled in food processor.
Optional – mix in a chopped handful of Italian parsley.
Mix sausage and sauce together – mix over cucumber or Zucchini noodles.
