Your whole food, plant-based life.

Raw Food Recipe: Spaghetti and “Meat” Balls

This is actually one of my favorite raw food recipes. When I was in the middle of my Raw 21 challenge, I was craving spaghetti and set out to make a filling raw food recipe. The marinara sauce keeps for days in the refrigerator and the “sausage” keeps for months in the freezer. You can make a big batch and enjoy it for quite a few meals! Raw on the fly! It is a great recipe for your spiral slicer, too!



The winner of the Spiral Cutter is: Jacki (jpsli) Drop me a quick email at with your address and I will get it right out to you!


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  1. Victoria wrote on March 12, 2012

    Marinara sauce is so delish and easy to make!

    I am not quite Raw – I’m gradually going vegetarian and want to transition to Vegan then Raw…so I used the marinara sauce on my homemade vegetarian pizza dough. Wow! made for a tasty pizza.

    My next venture is to make the Raw Pizza. I’ve tried several recipes on your site and have not been disappointed yet!

  2. Susan wrote on February 28, 2012


    #1) I don’t know. I have never done that.
    #2) Yes you could. It depends on your taste as to whether you would want a sauce or not.

  3. Denise wrote on October 19, 2010

    I have been looking for a substitute for the cooked version of this, one of my most beloved comfort foods! Thank you. Will be trying it soon.

  4. terri Harmening wrote on October 18, 2010

    I have never been to a class for Raw. Do you have anything coming up?

    • Susan wrote on October 18, 2010

      I will be posting classes this week!

  5. terri Harmening wrote on October 18, 2010

    i am new to the whole world of RAW… have a question.

    IT is pumpkin season here in mn… I see you are calling for pumpkins seeds as do many recipes. I assume I have to take the seed out of the shell—like one does a sunflower seed? Or do you use it just as is when one pulls it out of the pumpkin. Please advise.

    Also, what is your opinion about freezing the pumpkin seeds for storing them? Or should i dehydrate them so that tye are dry enough to put in a vacuum packed sealed bag?


    • Susan wrote on October 18, 2010

      I actually get mine at the coop. They do not have shells and I think are not the same as the ones that come out of the pumpkins here. They are actually green.

  6. Carla wrote on October 18, 2010

    This looks amazing! I have to try this! When the winter gets cold, and I start to carve hot food I will come back to this site for suggestions! Thank you!

  7. veganforlife wrote on October 16, 2010

    I made this today. The ‘sausage’ is dehydrating and my house is smelling WONDERFUL! I couldn’t wait though and ate half of one of the patties with some marinara sauce on it. YUMMY! That marinara is the best sauce for bah-skettie yet! I like it better than using fresh tomatoes and the sun-dried and EVOO. It’s thicker. I mean I could cut up a fresh tomato to serve on top, but what a good marinara. It’s my fav. I can see using this as a base for Raw pizza. Good recipe. Quick and so good…yeah, the sausage could be spicier, but as food dehydrates it gets stronger flavored. I see this as a base for other patties – Mexican flavored, Japanese flavored. I just thought how good this would be to take a half a Nori sheet and spread this sausage pattie thin on it, roll it up and dehydrate until kinda crispy, like a Gopal nori snack? hmmmm, I see lots of uses…I like the walnut and pumpkin seed combo. Thanks for all your wonderful goodnesses…

  8. Neven wrote on October 15, 2010

    Wow! I need to have this right now.

  9. Marilyn wrote on October 14, 2010

    My wish is for my best friend, Linda, to be willing to change to a raw lifestyle so she will be able to beat her cancer that is wreaking havoc in her body. Thank you.


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