Raw Vegan Spaghetti with Lowfat Raw Vegan Sausage Crumble

Dr. Cher Morgan

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.


Serves 4-5

Cucumber or Zucchini Noodles:

5 med. hothouse cucumbers (they are less watery) or Zucchini, peeled and spiralized

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.

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