Raw vegan spag bol | Vegetables recipes | Jamie magazine recipes

Ingredients

• 25g sun-dried tomatoes
• 2 dates
• 50g walnuts
• 4 courgettes
• 4-5 cauliflower florets
• ½ a red onion
• 1 small clove of garlic
• 1 sprig of fresh rosemary
• ½ a small red chilli
• ½ a carrot
• ½ a stick of celery
• ¼ of a red pepper
• ½ a beetroot
• 225g cherry tomatoes
• ½ a lemon
• ½ a bunch of fresh flat-leaf parsley
• ½ a bunch of fresh basil