Vegan Zucchini Rolls with Cashew Ricotta
Ingredients
For the zucchini
- 2-3 medium zucchini (or eggplant as substitute)
- salt
For the sauce
- 1 full recipe tomato sauce (or 400 ml jarred marinara sauce)
- 1 1/2 cups vegan cashew ricotta (or vegan cream cheese)
- 1 large onion
- 2 cloves garlic
- 4 tablespoons parsley
- salt, to taste
- pepper, to taste
- canola oil cooking spray
- olive oil, as needed
Garnish
- vegan parmesan cheese (optional)
- fresh herbs such as basil, parsley, cress, or green onions (optional)
Preparation
Prepare the cashew ricotta and tomato sauce ahead of time if desired, or use store-bought vegan cream cheese and jarred marinara sauce
Trim the ends of each zucchini and peel them lengthwise into 1/4-inch thick slices using a mandoline or vegetable peeler
Chop up any leftover zucchini and set aside for the filling
Lay the zucchini slices on a cutting board lined with paper towels
Sprinkle the zucchini slices with salt and let sit for 5 minutes to soften
Heat olive oil in a large pan over medium heat
Sauté the onions and chopped leftover zucchini until tender and browned
Add the garlic and sauté for another minute
Transfer the onion mixture to a bowl and let it cool slightly
Stir in the parsley and season with salt and pepper to taste
Preheat the oven to 392°F (200°C)
Pour the tomato sauce into a baking dish
Pat the zucchini slices dry with paper towels
Spread cashew ricotta over each zucchini slice
Top each slice with the sautéed onion mixture
Roll up each slice and place them side-by-side in the baking dish with the tomato sauce
Spray the rolls with cooking oil
Bake for 25 minutes or until the rolls are lightly golden-brown on top
Remove from the oven and let rest for 5 minutes
Garnish with vegan parmesan cheese and fresh herbs, if desired
Notes
See step-by-step photos for visual guidance
