Raw Vegan Bolognese
Raw Vegan Bolognese



  • 25g sundried tomatoes, chopped
  • 2 dates, chopped
  • 50g chopped walnuts, soaked overnight
  • 4 courgettes, spiralised into ‘spaghetti’
  • 4 florets of cauliflower, blitzed to a fine crumb
  • ½ red onion, diced
  • 1 crushed garlic clove
  • 1 rosemary sprig, leaves picked
  • ½ small chilli, chopped
  • ½ carrot, chopped
  • ½ celery stalk, diced
  • ¼ red pepper, diced
  • ½ beetroot
  • 220g cherry tomatoes, quartered
  • ½ lemon, juice only
  • ½ bunch of parsley, chopped
  • ½ bunch of basil, chopped
  • Pop the garlic, chilli and rosemary into a food processor and blitz, then add the onion, red pepper, carrot and celery and blitz until chunky. Drain the walnuts and add to the processor with the beetroot, 150g of tomatoes, lemon juice, dates and sundried tomatoes with a splash of water, half the basil and all of the parsley.
  • Blitz the mixture until it forms a thick sauce - you might need to add a bit more water or some tomato juice if it’s not saucy enough. Season to taste, and serve on a bed of courgette spaghetti with the blitzed cauliflower and remaining herbs scattered on top.
30 mins
6 serving

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