Raw Spaghetti Bolognese with Courgetti #vegan

raw spaghetti bolognese

Delicious and zesty, fresh and full of flavour, this raw Spaghetti Bolognese is bursting with goodness too.

Ingredients – for one person

  • one courgette (zucchini)
  • 2 large ripe tomatoes
  • 2 sticks of celery
  • a handful of walnuts
  • one clove of garlic, peeled
  • a squeeze of lemon juice (optional)
  • fresh herbs of your choice. You don’t need a great quantity when the recipe is raw as the flavour will be strong. A few small sprigs or leaves are enough. Oregano is traditional, but parsley, sage, thyme, lovage and lemon balm all work well, or a mixture thereof.
  • olives to top

Method for Raw Spaghetti Bolognese

Spiralize the courgette into noodles, or courgetti, using a spiralizer or cut into thin strips with a vegetable peeler or knife. Blend up all the other ingredients to make make the sauce. A high powered blender works best to get the nuts really smooth. Dish up your noodles and sauce and top with olives and/or chopped herbs. Enjoy your Raw Spaghetti Bolognese!

Our Vegan Christmas section has been updated and streamlined, hence the glut of festive posts before this one! Check it out for lots more recipes and gift ideas too.

Lucy’s traditionally published books are available on Amazon UK  and Amazon worldwide, also Waterstones or see Author website for more details.

Ailish Sinclair's novels

Spinach Tofu Manicotti for Christmas or Yule

vegan spinach tofu manicotti recipe

This Spinach Tofu Manicotti recipe is by Secular Pagan

Not exactly a traditional Yule/ Christmas dish, but it’s red, white, and green, so it fits.

Filling Ingredients (stuffs about ten manicotti tubes)

  • 1 pound/450g firm tofu, drained and rinsed
  • 1 10-oz/300g box frozen spinach, thawed and squeezed dry
  • A Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
  • 3 green onions (scallions), including green part, sliced thinly
  • 8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
  • PASTA: 1 package large manicotti tubes
  • SAUCE:  About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.

Method

Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.

Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.

Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.

If you liked this spinach tofu manicotti try some of our other festive recipes

Welcome to the Vegan Family House

currants in the garden of the Vegan Family House

We’re Davie, Lucy, Daniel and Charlotte, a vegan family living in Scotland. We’ve been vegan since 1997 and the Vegan Family House website has been online since 1998.

The recipe collection has grown quite large in that time. There’s lots of soups, mains, cakes, smoothies and chocolate, Christmas and Easter pages. You’ll also find food related posts and extra recipes on the food category of the blog.

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Reading them.

Writing them.

Scottish Historical Fiction

Sometimes we review excellent vegan products and yet more books

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The latest blog posts are below. We hope you enjoy your visit!

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Fireflies and Chocolate and Benjamin Lay

Benjamin Lay
Painting by William Williams (1750)/National Portrait Gallery, Smithsonian Institution, via Art Resource, N.Y.

Fireflies and Chocolate, Lucy’s latest novel, written under the pen name of Ailish Sinclair, is out today. And this one features a real vegan from history: Benjamin Lay.

He’s not a main character but he shows up a few times in the story and his appearance is always profound and helpful to Elizabeth, the protagonist. Benjamin Lay lived from 1677-1759 and did not eat, wear or use anything that came from slavery, human or animal. He campaigned against the slave trade, particularly among his fellow Quakers, often in rather dramatic fashion as is shown in this quote from the book:

Mr Lay did stand out in the snow in his bare feet and stab a bible that was filled with some red juice to look like blood. He did this in front of the congregation as a message about slavery.

Fireflies and Chocolate by Ailish Sinclair

FIREFLIES AND CHOCOLATE was inspired by the 600 children and young people who were kidnapped from Aberdeen during the 1740s and sold into indentured servitude in the American Colonies. The story follows the adventures of Elizabeth Manteith and her determined efforts to get back home. There’s love. There’s derring-dos on the high seas… and there’s chocolate!

Available in paperback and on kindle.

Amazon: kindle and paperback

Waterstones 

Author Website

Fireflies and Chocolate