A gluten free vegan ricotta wrapped in thinly sliced zucchini, covered in pasta sauce, vegan cheese and breadcrumbs. We love to serve this dish with fresh salad and garlic bread.
Gluten Free Vegan Zucchini Rotolo
Equipment
- Food Processor
- Chopping Board
- Chopping Knife
- Baking Tray
- Casserole Dish
- Kitchen Scales
- Measuring Utensils: a cup, tbsp and a tsp
Ingredients
For the Cashew Cheese
- 1 tbsp vegan butter
- 125 grams mushrooms (finely diced)
- 1 tbsp fresh sage
- 3 cloves garlic
- 2 cups raw cashews (soaked overnight)
- 150 grams tofu
- 1 tbsp queen of herbs (optional)
- 2 tbsp chives (finely chopped)
- 3 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp salt
- 1/4 tsp onion powder
- 1 tsp pepper
- 1 tbsp plant based milk
- 1 lemon juice of
Additional ingredients
- 3 large zucchinis
- 1 jar passata sauce
- gluten free bread crumbs
- vegan cheese (or regular)
- basil (optional)
Instructions
- Preheat your oven to 180°C.
- Slice your zucchini into thin strips lengthways and place on an oiled baking tray. Cook in the oven for 10-15 minutes or until your eggplant is soft and easy to roll without breaking.
- Next add the vegan butter to a pan over medium-high heat. Once the butter has melted add in the mushrooms and saute until they lose their water. Add in the garlic and sage and lightly fry for a couple of minutes until the raw garlic smell goes away. Set aside.
- In your food processor, add the rest of the cashew cheese ingredients and blend until smooth. Fold in your mushroom mixture.
- Take spoonfuls of your cashew cheese and place it onto the zucchini strip, roll it up and place it face up (like we have done in our photos) in a well oiled casserole dish. Once you have filled your casserole dish, pour the passata sauce over the top, sprinkle on the cheese and breadcrumbs and place into the oven for 20-30 minutes at 180°C until the top is nice and golden brown.
- Serve with fresh salad and top with basil.