Vegan Meatballs & Creamy Avocado Sauce

By vdub

Ingredients

• See notes for ingredient substitutes and replacements.
• Meatballs (10)
• 1 cup mushrooms, chopped
• 1/2 cup gf rolled oats
• 3 medjool dates
• 2 sundried tomatoes
• 2 tablespoons sunflower seeds
• 2 tablespoon nutritional yeast
• 1 tablespoon coconut aminos
• 1 tablespoon coconut vinegar
• 1 garlic clove
• 1 teaspoon cumin
• 1 teaspoon rosemary garlic powder
• Creamy Avocado Sauce
• 1/2 avocado
• 1/2 cup kale/spinach (optional)
• 2 tablespoons maple syrup
• 2 tablespoons coconut vinegar
• 1/4 - 1/2 lemon
• 2 tablespoons water
• 1 tsp minced garlic
• Pasta
• 4 Yellow Squash or Zucchini
• 1 cup cherry tomatoes
• 1 tablespoon nutritional yeast
• 1 tablespoon hemp seeds

Details

Servings 2
Preparation time 30mins
Cooking time 150mins
Adapted from rawmanda.com

Preparation

Step 1

Instructions
Add all of the ingredients for the meatballs in a food processor or blender, blend until everything sticks together very well.

Roll mixture into about 10 balls, a little bigger than a tablespoon in size.

Place in the dehydrator (115F) for two hours, flipping halfway through.
Add all of the ingredients for the creamy avocado sauce in a food processor or blender, blend until you get a smooth uniform consistency.

Use a spiralizer or julienne your squash or zucchini.

Place squash/zucchini noodles into bowls, top with creamy avocado sauce and meatballs.