Vegan Zucchini Rolls with Cashew Ricotta
Ingredients
Zucchini
- 2-3 medium zucchini (or substitute eggplant)
- salt, for sprinkling
Filling
- 1 1/2 cups vegan cashew ricotta (or vegan cream cheese)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 tbsp fresh parsley, chopped
- salt and pepper, to taste
Sauce
- 1 full recipe tomato sauce (or 400 ml jarred marinara sauce)
For baking
- cooking spray (canola oil or similar)
Garnish
- vegan parmesan cheese, for serving (optional)
- fresh herbs (such as basil, parsley, cress, or green onions), for serving (optional)
Preparation
Prepare the cashew ricotta (or almond ricotta) and tomato sauce; you can make them ahead of time or use store-bought vegan cream cheese and jarred marinara sauce
Trim the ends of the zucchini and peel them lengthwise into 1/4 -inch thick slices using a mandoline or vegetable peeler; chop the leftover zucchini and set aside for the filling
Lay the zucchini slices on a paper towel-lined cutting board, sprinkle with salt, and let sit for 5 minutes to soften
Heat olive oil in a large pan and sauté the onion and chopped leftover zucchini until tender and browned; add garlic and sauté for 1 minute, then transfer to a bowl to cool slightly; stir in parsley, salt, and pepper to taste
Preheat the oven to 392°F (200°C) and pour the tomato sauce into a baking dish
Pat the zucchini slices dry with paper towels once they are soft enough to roll
Spread cashew ricotta over each zucchini slice, top with the sautéed onion mixture, roll up, and place side-by-side in the baking dish with the tomato sauce
Spray the rolls with cooking oil and bake for 25 minutes, or until lightly golden brown on top
Garnish with vegan parmesan and fresh herbs, if desired, and serve
Tips
See step-by-step photos for visual guidance
