Spaghetti Pie | Healthy In Healthy Out
Create a vegan zucchini lasagna with ricotta, meatless filling, and tomato sauce; optional mozzarella topping added for extra creaminess. Dehydrated to perfection and served warm or cold.
Ingredients
- 4-5 peeled zucchinis, spiral sliced
- 5 tablespoons nutritional yeast
- 1/2 cup almonds, soaked
- 1/2 cup cashews, soaked
- 1/2 cup macadamia nuts
- 2 or 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 2/3 cup water
- 1-2 Portobello mushrooms
- 1/2 cup walnuts
- 1 tablespoon brown miso
- 1 teaspoon garlic powder or fresh garlic
- 2 1/2 cup tomatoes
- 1/2 cup sundried tomatoes, soaked
- 1/3 cup cold pressed olive oil
- Garlic to taste (I used 2 cloves)
- Touch of agave nectar or 1 soaked date
- Italian spices, to taste
- Sea salt, to taste
- 1 cup almonds, soaked
- 2 teaspoon raw tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon Nama Shoyu or tamari
More Like This
Gluten-Free, Raw Vegan Lasagne - Really Healthy Foods
reallyhealthyfoods.com
Spaghetti Pie | America's Test Kitchen
americastestkitchen.com
Zucchini Lasagna (Keto, Gluten-Free) | Tasty Kitchen: A Happy Recipe Community!
tastykitchen.com
The ultimate vegan and gluten-free spaghetti - Complete Wellbeing
completewellbeing.com
Vegan Zucchini Lasagna - The Wild Vegans
thewildvegans.com
Zucchini Lasagna {Non-Watery!}
feelgoodfoodie.net
Zucchini, Mushroom Lasagna | New Paradigm Health Cookery | Information and Recipes about New Health
newparadigmhealthcookery.com
Zucchini Raw Vegan Lasagna | Fine Dining Lovers
finedininglovers.co.uk