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Vegan Influencer Tries To Pass Off Lettuce As Spaghetti, Gets Roasted On Instagram

“How can you tell if someone is a vegan? Don’t worry, they’ll tell you.”

So goes the joke about vegans, or people who abstain from eating animal products like meat, dairy, and eggs. But for every bona fide benefit of veganism—it’s good for the planet, for starters—there’s someone who goes a little over-the-top when sharing their love for the lifestyle.

In this case, we’re talking about a vegan influencer who recently tried to pass off lettuce as a vegan-friendly substitute for spaghetti.

She called it “lettucetti.” And no, we’re not lying.

Self-proclaimed “Fruit Queen” Ullenka Kash introduced her 127,000 followers to lettucetti with an admittedly gorgeous photo of the dish.

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New IMPROVED “Bolognezze” dressing is here. High in protein and omegas. VERY satisfying!!! I think I’m getting closer to the Bolognese taste!! ? Lettucetti 2.0 ? Lettuce Spaghetti. Spaghetti Salad. Salad with delicious sauce. Call it the way you want. ? I believe that the flavor of the meal comes from herbs, plants, salt and fats, so not adding meat doesn’t make a big difference. I know that when I make my crunchy melon seeds and I add spices it tastes very flavorful compare to just plain toasted seeds. Try cooking meat itself without salt or spices. Tell me what was the result! ? Would you like a video recipe for this one? It’s pretty tasty, very satisfying, smells good, it’s also filling and does the trick for a savory and hearty meal. ? Lettuce rules! ? Have you tried my previous recipe? Are you excited to test this one? It’s one of the fastest salads you can make that will fill you up and make your belly happy. ? #lettucespaghetti #veganspaghetti #veganrecipes #veganbolognese #rawveganspaghetti #spaghettisalad #tacosalad

A post shared by Ullenka Kash – ?FruitQueen (@ullenka_) on

The meal itself consists of shredded lettuce topped with Kash’s version of bolognese. In place of the traditionally meat-based ragù was a sauce made from “scallions, sun-dried tomatoes, chia seeds, prunes, red pepper, avocado, lemon juice and spices,” according to INSIDER.

Kash sprinkled chopped tomato, black olives, spring onions and parsley on top to complete what actually looks like a tasty and flavorful dish.

The problem is, “lettucetti” isn’t a real thing, something her followers were quick to point out.

lettucetti vegan influencer
Instagram
lettucetti vegan influencer
Instagram

One follower wrote: “This is a war declaration against all Italian culture and everything pasta represents for us,” according to Metro.co.uk.

“I’m mad that she twirled it like pasta,” read another comment.

Amid the backlash, Kash insisted she wasn’t trying to “replace lettuce with pasta,” even if she continues to call her concoction “lettucetti.”

“To follow [a] high raw vegan lifestyle successfully, you’ve got to get a bit creative, with your dinners especially,” Kash told Metro.co.uk. “One day I wanted something quick and filling, so [I] just decided to blend all of my add-ons and make it very simple — just lettuce and sauce. Since I cut lettuce into stripes, it reminded me a lot of a spaghetti! So I started to call it spaghetti salad or lettucetti or bolognese salad.”

“For someone who doesn’t eat meat, who doesn’t eat typical vegan cooked food, it does taste Italian, Mediterranean and has the saucy satisfying taste,” Kash added. “I made this recipe very spontaneously, without the intention for it to taste exactly like a bolognese sauce does.”

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Upgraded version of my Raw Vegan Lettuce Spaghetti a’la Bolognese – I’m keeping the name. ❤️ Follow the instructions in the IGTV video for the sauce, but here I added three things: – shredded and sautéed mushrooms (you can keep them raw as well) – sauté spinach with garlic (OMG!) – lightly roasted sunflower seeds ? For RAW version you can: massage spinach with a bit of avocado and wild garlic or scallions, you can marinate mushrooms with herbs and don’t cook them as well as use soaked and dried raw sunflower seeds. ❤️ It’s up to us if we choose raw or cooked depending on how we feel about it. I’m voting for slower transition and smooth, gradual change in our diet, to allow body to fix things as we go. Sort of like if we wanted to build the house and do everything in one day. Not really a good idea (unless it’s a tent). Some things need time to dry or to solidify. So we cannot pour another layer until next day, we cannot instal kitchen where there is no floor. If that makes sense. ? Slow transition is also necessary for our mind. One of my methods is taking focus onto something else, away from what we want to leave behind. Replacement meals are great way to find new food attractive and unlearn from the old. At the same time OBSERVATION how our body responds. To take notice and to listen to those real needs. ? Some comments on the IGTV video are really out there, but I still appreciate all of them, it shows how the perception works and I can see how many people are not ready to change anything in their lifestyle. Food is very sacred part of us, we are very attached to it and we get easily scared if we get a little signal of our food being taken away. Fear of hunger and death. ❤️ That fear is deeply programmed into our brains since hundreds of years when humans used to have limited food supply. Today we are very lucky to have it all figured out and actually even too much. We keep eating like there is no tomorrow. Myself included 😉 haha. ❤️ Eat yo veggies. That’s all 😉 Peace. ❤️ #lettucetti #lettucespaghetti #rawveganspaghetti #rawfoodrecipes #rawfoodchef #rawfoodhealing #eczemarelief #eczemahelp

A post shared by Ullenka Kash – ?FruitQueen (@ullenka_) on

Trying to eat healthier or even become a full-fledged vegan is all well and good. But sometimes, a salad is just a salad.