Raw Vegan Spaghetti Bolognese

Serves Serves 2 as a main course Approx time: 30 minutes Difficulty: super easy

Ingredients
4 courgettes 350g cherry
tomatoes 1 carrot 1 stick
celery 1 clove garlic 1/2
beetroot 1/2 red chilli 1
sprig rosemary Parsley Half
a red pepper Half a red
onion 50g sundried
tomatoes 100g walnuts 4
dates 200ml of soaking
water (dates and sundried
toms) 50g chopped baby
plum tomatoes or
tomberries 4-5 florets of
cauliflower 2 handlfuls
fresh basil leaves

Method
To make the spaghetti spiralise the courgettes into long curly strands or peel into long thin strips
using a julienne peeler or a normal vegetable peeler. To make the cauliflower parmesan blitz the
florets in a processor until it becomes a grainy consistency (if your cauliflower contains a lot of water
you might need to place the parmesan on absorbent kitchen paper to soak up a bit of the moisture).
To make the sauce, roughly chop the sun-dried tomatoes and stone the dates. Place both in a small
bowl, pour over 200ml of water and place in the fridge to soak overnight. Place the walnuts in a bowl,
pour over enough water to cover all the nuts and also place in the fridge to soak overnight (soaking the
walnuts makes them easier to digest and gives a lovely chewy texture similar to mince). Peel the
carrot, beetroot, onion and garlic and roughly chop. De-seed and finely chop the chill and red pepper.
Roughly chop the celery, parsley and rosemary needles and zest and juice the lemon. Chop 50g of the
cherry tomatoes into quarters and set aside (these are to sprinkle over the top when serving). Place the
garlic, rosemary and chilli in the bowl of a food processor and blitz until finely chopped. Add in the
carrot, celery, red pepper and onion and blitz again to form a chunky consistency. Drain and rinse the
walnuts and add to the other ingredients in the processor with the beetroot, fresh tomatoes, lemon
juice and zest, dates and sun-dried tomatoes (including their soaking water as this will be really
flavoursome), parsley and half the basil leaves. Process the mixture until it forms a thick sauce and the
walnut pieces resemble a minced texture. Depending on how juicy your tomatoes are you might need
to add a little extra water to thin the consistency. Season to taste if necessary. To assemble the dish
simply scatter the courgette spaghetti over a large platter, pour over the sauce, sprinkle over the
chopped tomatoes, cauliflower parmesan and top with the remaining fresh basil leaves.
Copyright 2014 JamieOliver.com