Go Back

Zoodles, Marinara & Veggie Balls

A hearty three part raw vegan meal.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Servings: 4
Author: Amanda Nicole Smith


  • 2 medium zucchinis; spiralized
  • 1/8 tsp salt


  • 1.5 cups tomatoes; roma
  • 1/2 cup sun-dried tomatoes; soaked
  • 1/8 cup onion
  • 2 garlic cloves
  • 1/8 cup fresh basil
  • 1/2 tsp jalapeƱo
  • 1/2 tsp rosemary
  • 1/2 tsp sage
  • 1/4 tsp sea salt
  • 1/4 tsp peppercorn

Veggie Balls

  • 1 cup sun-dried tomatoes
  • 1 cup red bell pepper
  • 1/2 cup carrots
  • 1/2 cup pumpkin seeds
  • 1/4 cup flax seed
  • 2 garlic cloves
  • 1/8 cup basil
  • 1/8 cup fennel
  • 1 tbsp olive oil
  • 1 tsp cumin seed
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Soak 1.5 cups of sun-dried tomatoes for about an hour, or until soft.
  • Grind pumpkin seed and flax seed until they turn into flour.
  • Add all of the veggie ball ingredients, except olive oil, to a food processor and process until it looks like ground meat.
  • Shape the veggie meat into approximately 10 balls, and drizzle olive oil on top.
  • Dehydrate at 165 degrees for up to 2 hours. Check to see if done, they are done when the excess water has evaporated, turn down to 115F for the remaining 2 hours. Or if you want to make these over night or while at work, dehydrate at 105F for up to 8 hours.


  • Blend all of the marinara sauce ingredients together until you get a thick sauce.


  • Use spiralizer to make zucchini noodles.
  • Sprinkle a pinch of salt over the zucchini and let it sit until softened. Discard the excess water.
  • Dehydrate for up to 20 minutes to further soften.


  • Add zoodles to plate, pour a good amount of sauce on top, mix it together, and top with meat balls and a garnish of fresh herbs.


Store parts separately in an airtight container in the fridge for up to 3 days.
To reheat, dehydrate at 165F for 30 minutes to 1 hour.