Trying to eat “warmer” foods on a raw diet while maintaining raw preparation can be difficult, unless you have a dehydrator. Dehydrators help to keep living foods alive, provided you don’t exceed the 115º Fahrenheit temperature. Usually, dehydrating food can take some time, but this recipe doesn’t require as much time as it takes to make chips or dehydrated fruit. This recipe only requires four hours in the dehydrator, which is great!

These raw meatballs exhibit less of an Italian flavor profile than you would expect from a traditional meatball. Instead, the flavor is a little sweeter and more akin to Swedish meatballs, minus the overly sweet glaze that comes with them. If you prefer a more savory flavor, omit the dates in the recipe. The rest of the ingredients have notably intense and briny, cheesy, and aromatic flavors.

One thing to keep in mind is that you want to thoroughly blend the ingredients, but not so much so that it turns to a paste. Everything should stick together very well, which will help the raw meatballs stay together during the dehydration process. Lastly, these meatballs will work with myriad zoodle recipes. We find that they go great with a creamy avocado sauce (click here for recipe), but a raw marinara sauce (click here for recipe) is quite nice as well. If you are a pesto lover and can’t get enough of it, click here to make a raw vegan pesto to go with your meatballs.

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Get ready to enjoy hardy texture and savory flavor of these homemade vegan meatballs. Packed with protein and fiber, these meatballs can be made in under 30 minutes. They are perfect for your weeknight dinner or your next vegan pasta night. This recipe doesn’t include pasta instructions, but we have faith that you can tackle the difficult task of boiling noodles. We did, however, provide a simple marinara sauce, which you may want to doctor up to your liking.

The great thing about the sauce and the vegan black bean meatballs is that you can make them your own. For example, if you want to give the meatballs and Italian flair, add up to one teaspoon each of dried oregano and parsley flakes. If you want to impart a flavor that helps the meatballs mimic the flavor of Italian sausage, add a teaspoon of fennel seeds and a half teaspoon of dried basil. You can continue experimenting with flavors to the point where you transform this recipe into sweet and sour meatballs. We do have to say that once you venture outside of the Italian flavor profile, you may want to ditch the marinara sauce. Teriyaki meatballs may not go great with a red sauce!

Once you make the meatballs, you have to bake them in the oven. The meatballs require about 20 minutes to bake, during which you make the sauce. Let that sauce simmer the entire time the meatballs are baking in the oven and then introduce them to the sauce directly after baking. Simmer on the stove for an additional five minutes or so and then serve with the sauce.

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Get your zoodles ready because this sauce was made to dress them. Made with a select number of ingredients, this raw vegan marinara is has incredible depth of flavor. This goes to show you that you don’t need 50 ingredients and four hours of cooking to make a delicious sauce.

One important rule for this sauce is that you must purchase the sun-dried tomatoes that do not come in oil. When you take them out of the package, make sure to soak them in water for at least 20 minutes. The reason you do this is so they blend more evenly into the sauce.

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Holy mother of flavor these are good! These black bean balls are giving traditional meatballs a run for their money. The rich, bold spices delight your palate with classic Italian flavors, but surprise them with robustness of the portobello mushroom. We recommend using crushed tomatoes that come in a glass jar as opposed to the ones that come in a can. The cans have an unhealthy toxin that can be detrimental to your health. And if you have a few secrets from your grandma’s marinara sauce, or just feel like adding a few of your own creative spices, go ahead and season the sauce to taste. You can also make some quinoa pasta to have with this dish.

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These pizzas are the perfect entree or appetizer. Not only are they incredibly tasty, but the are also super easy to make. You can change the ingredients to whatever you usually eat on your pizza, but are hoping you stick to plant-based toppings.

Note: Zucchini pizza rounds are pictured. The recipe gives you instructions to make rounds or boats.

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