Supplies
Noodles
- 3-4 zucchini squash
- 1/2 teaspoon salt
Meatballs
- 4 cups Portobello mushrooms (roughly chopped)
- 1 cup walnuts (soaked overnight)
- 1/2 yellow onion (chopped)
- 1 clove garlic
- 1 tablespoon apple cider vinegar
- 1/4 cup parsley
- 2 teaspoons cumin
- 1 tablespoon Nama Shoyu
- 1/2 teaspoon salt
Sauce
- 1 cup Brazil nuts (soaked overnight)
- 1 cup sun-dried tomatoes (soaked overnight)
- 1 medium tomato
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon agave nectar
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoon salt
Passo a passo
Noodles
- Spiralize, mandoline, or just cut zucchini into noodles.
- Toss with 1/2 teaspoon of salt and set aside in a colander to drain.
- Assemble everything on a plate.
Meatballs
- Roll meatballs into balls.
- Place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200F, depending on your oven's temperature.
Sauce
- Drain Brazil nuts and sun-dried tomatoes and add all sauce ingredients to food processor. Blend.
- Set aside in a bowl.