Your whole food, plant-based life.

Raw Food Recipe: Spaghetti and “Meat” Balls

This is actually one of my favorite raw food recipes. When I was in the middle of my Raw 21 challenge, I was craving spaghetti and set out to make a filling raw food recipe. The marinara sauce keeps for days in the refrigerator and the “sausage” keeps for months in the freezer. You can make a big batch and enjoy it for quite a few meals! Raw on the fly! It is a great recipe for your spiral slicer, too!



The winner of the Spiral Cutter is: Jacki (jpsli) Drop me a quick email at with your address and I will get it right out to you!


Spaghetti and "Meat" Balls

Mushroom Sausage

  • 2 cups Carrots, grated
  • 2 cups Portobello Mushrooms, chopped fine
  • 1 cup Onion, chopped fine
  • 3/4 cup Celery, diced
  • 1 cup Walnuts, soaked and ground fine while wet
  • 1/2 cup Pumpkin Seeds, soaked and ground fine while wet
  • 1/4 cup Water, filtered
  • 1/4 cup Nama Shoyu
  • 1 tablespoon Italian spices.
  • 1 cup Oat Flour, raw OR 3/4 cup Flax, ground
  1. Combine carrots, mushrooms, celery, and onion.
  2. Stir in walnuts and pumpkin seeds, combine well.
  3. Combine water and nama shoyu, mix into veggie/nut mixture
  4. Add herbs, stir well.
  5. Stir raw oat flour OR ground flax seeds in in batches (half at a time)
  6. Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until dry. 6-8 hours. You want these to be dry.
  7. Break into bite size pieces.

Marinara Sauce

  • 2 cups sun dried tomatoes
  • 2 cups water
  • 1 large clove garlic
  • 1 teaspoon oregano (dried)
  • 1 teaspoon basil (dried)
  • Salt and Pepper to taste
  1. Soak tomatoes in water until soft.
  2. Put tomatoes, water and the rest of the ingredients in a high speed blender.
  3. Process until smooth


  • 2 yellow zucchini
  • Sausage
  • Marinara Sauce
  1. Put zucchini through spiralizer. Set in colander for 20 minutes to let water drain off.
  2. Top with sauce and “sausage”

*Chef’s Note: I topped this with grated pine nuts for a little extra flavor. I also like to warm this in the dehydrator prior to serving.

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  1. Dianna Riley wrote on May 18, 2014

    Hi Susan,

    You have some of the most interesting and tasty RAW foods! Where did you learn to prepare these tasty dishes? I do know that there’s a culinary school just for those who choose to eat raw. I’m just now starting on my raw journey and was at a loss for good recipes until I ran into your website. I did cheat and printed one of your recipes and tried it out for size and I just loved it. I must say, you’re doing the darn thing!

  2. maggie wrote on August 9, 2012

    Hi Susan,
    I am new to raw food and your receipes are very inspiring. How long would you leave this spaghetti and meat balls in the dehydrator before eating?
    Many thanks.

    • Susan wrote on August 9, 2012

      Until it is warm. 20-30 minutes depending on how thick you have stacked it, etc. Cheers!

  3. Ruth wrote on April 22, 2012

    I am new to raw and am enjoying the experience so far. I was wondering about sun dried tomatoes, do deyhrated tomatoes work the same way? I can’t wait to try some of these receipes. Thanks!

  4. NINA DOMENICA wrote on April 16, 2012

    HO FAME!

  5. Victoria wrote on March 12, 2012

    Marinara sauce is so delish and easy to make!

    I am not quite Raw – I’m gradually going vegetarian and want to transition to Vegan then Raw…so I used the marinara sauce on my homemade vegetarian pizza dough. Wow! made for a tasty pizza.

    My next venture is to make the Raw Pizza. I’ve tried several recipes on your site and have not been disappointed yet!

  6. Susan wrote on February 28, 2012


    #1) I don’t know. I have never done that.
    #2) Yes you could. It depends on your taste as to whether you would want a sauce or not.

  7. Denise wrote on October 19, 2010

    I have been looking for a substitute for the cooked version of this, one of my most beloved comfort foods! Thank you. Will be trying it soon.

  8. terri Harmening wrote on October 18, 2010

    I have never been to a class for Raw. Do you have anything coming up?

    • Susan wrote on October 18, 2010

      I will be posting classes this week!

  9. terri Harmening wrote on October 18, 2010

    i am new to the whole world of RAW… have a question.

    IT is pumpkin season here in mn… I see you are calling for pumpkins seeds as do many recipes. I assume I have to take the seed out of the shell—like one does a sunflower seed? Or do you use it just as is when one pulls it out of the pumpkin. Please advise.

    Also, what is your opinion about freezing the pumpkin seeds for storing them? Or should i dehydrate them so that tye are dry enough to put in a vacuum packed sealed bag?


    • Susan wrote on October 18, 2010

      I actually get mine at the coop. They do not have shells and I think are not the same as the ones that come out of the pumpkins here. They are actually green.

  10. Carla wrote on October 18, 2010

    This looks amazing! I have to try this! When the winter gets cold, and I start to carve hot food I will come back to this site for suggestions! Thank you!


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