
Ingredients
Vegan cashew ricotta
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½ cup (65 g)raw cashews, soaked for at least 2 hours or overnight & drained
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1clove garlic
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¼ cup (60 mL)unsweetened soy milk
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½ tspolive oil
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¼ tsponion powder
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1 pinchsalt
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1 pinchground black pepper
Zucchini rolls
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1zucchini
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2 cups (60 g)fresh spinach
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3cloves garlic, crushed
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1 Tbsp (15 mL)canned tomato paste
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1 tsp (1 g)dried oregano
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1 tsp (1 g)Italian spice mix
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½ tspcurry powder
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1 pinchground black pepper
Optional garnish
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fresh basil
Make your own
Directions
- To make the ricotta, place the cashews, garlic, milk, vinegar, nutritional yeast, olive oil, onion powder, salt and pepper in a small food processor. Blend until creamy, scraping down sides as needed.
- Using a vegetable peeler, peel the zucchini into long strips.
- Add the spinach to a large pan on medium-high heat, stirring for 1 - 2 minutes. When wilted, set aside.
- Preheat oven to 350°F (180°C).
- To a medium bowl add the tomato sauce, garlic, tomato paste, nutritional yeast, oregano, Italian spice, curry powder, and pepper. Mix to combine.
- Layer about ½ of the tomato sauce on the bottom of a 9 x 6 inch (23 cm x 15 cm) baking dish.
- On a plate or other flat surface, place 1 strip of zucchini and then spread a thin layer of ricotta along the length. Place some wilted spinach on top of that before rolling it into a spiral. Place the rolls in the baking dish, and repeat until your dish is full or until you run out of zucchini strips.
- Top the rolls with the remaining tomato sauce.
- Sprinkle the crushed croutons over the tomato-topped rolls.
- Bake on the middle rack of the oven for 12 - 15 minutes, or until the crumbs are golden brown and the tomato sauce is bubbling. Remove from the oven and enjoy while warm!
Storage
- Store the rolls in an airtight container in the fridge for up to 3 days.
- The ricotta alone can be stored in the fridge for up to 5 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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