Vegan, semi-raw, rich and tasty!
Use a spiraliser to twist the zucchini's into spirals into a large bowl, then divide evenly between 4 bowls ready for serving. See recipe introduction above for a link to a video on ways to make zucchini noodles if you don't have a spiraliser
Heat the oil in a saucepan over medium heat and add the diced onion. Cook until onions are translucent
Add the garlic and cook for a further minute
Add all remaining sauce ingredients and let the sauce simmer for 20 minutes while you prepare the cheat balls.
Chop the potatoes into 2.5cm (1 inch) chunks - I prefer skin-on for extra texture and nutrients, but you can peel them first if you like - then add them to vegetable steamer and cook until soft (approx 15 minutes)
Meanwhile, heat the oil in a frypan on low-medium heat and add the diced onion. Cook for 5-6 minutes until onion becomes translucent
Place the oats into a blender and whiz for just a few seconds to break them down a little while still maintaining some texture. You don't want it to go as fine as flour
Add potatoes to a large mixing bowl, and use a potato masher to mash
Add all other ingredients and mix together thoroughly with a fork
Roll the mixture into balls, whatever size you like ranging from 2-4cm in diameter
Add 1 tbsp of coconut oil to a large frypan on medium-high heat and cook the balls (in batches if necessary) by rotating them with a pair of tongs until golden brown on all sides. They won't necessarily be perfect round ball shapes unless you deep fry them, which we're avoiding here ;)
Dallop the tomato sauce onto the zucchetti in the serving bowls, then top with the 'cheat' balls and enjoy!
*If you choose to cook with essential oils, it is crucial that you only use CPTG oils. If you want to learn more about how to get your hands on dōTERRA's incredible range of CPTG essential oils to enhance your health, your home and your cooking - click here! It's advised to not ingest essential oils while pregnant or breastfeeding.