Vegan Zucchini Spaghetti Food

Vegan Zucchini Spaghetti

Vegan Zucchini Spaghetti

Vegan Executive Chef and author of Eat Raw, Eat Well Doug McNish demonstrates how to make Zucchini Spaghetti tossed in a Red Pepper, Sun-dried Tomato and Basil Marinara sauce.

Ingredients for Zucchini Spaghetti

  • 1 Large Zucchini (yields two cups Zucchini spaghetti)
  • 1 cup Red Pepper Marinara 
  • 1/4 cup Almond Parmesan Cheese
  • 1 bunch fresh Basil

Ingredients for Red Pepper, Sun-dried Tomato and  Basil Marinara

  • 1 cup red peppers chopped
  • 1/2 cup soaked sundried tomatoes
  • 2 cups fresh tomatoes,chopped  
  • 1 cup olive oil
  • 1 or 2 garlic cloves
  • 1/2 tbsp sea salt
  • 1/2 tbsp nutritional yeast
  • 1 tbsp dried basil
  •  1/8 cup sundried tomato in water
Ingredients for Almond Parmesan Cheese
  • 2 cups raw almonds
  • 3/4 cup nutritional yeast
  • 1 tsp sea salt

Take your Zucchini  and using a “Spiralizer” run the zucchini through.  This will cut the zucchini into a spaghetti shape.  Toss the Zucchini Spaghetti with the Red Pepper Marinara adding some of the Almond Parmesan Cheese.  Rolling the basil into a cigar shape, slice thinly and toss with spaghetti.  Take a spoonful of marinara and drag across the plate.  Add the spaghetti to center of plate and garnish with added Almond Parmesan and a fresh sprig of basil.  Enjoy!

For more videos by Doug McNish check out the food section at

More About Doug McNish

After attending George Brown Culinary Chef Program, Doug took an apprenticeship and continued to hone his skills learning the inner workings of a busy professional kitchen. After working for Toronto’s best chefs in some of the most challenging atmospheres he found that he needed to make a change.

By taking what he already knew from his years of culinary training he began to relearn how to prepare food in a healthier light. Pairing this with a deep concern for the planet and the welfare of all it’s inhabitants the next most logical step was to become vegan. Since then Doug has taken healthy, organic, plant based cuisine to a whole new level.

Challenging mainstream thought on diet and ethics, he continues to create inspired dishes using the highest quality ingredients possible. He has been featured in publications both online and print, is a contributor to various magazines, makes appearances on national television, is a plant based consultant and is an internationally published author. His first cook book Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was published in March 2012 and which recently won the World Gourmand Cookbook Award for the best vegetarian cookbook in the world.  You can find more information about Doug at