Zucchini Rolls
Ingredients
250
g
tofu
50
ml
plant drink, unsweetened
2
pc
garlic cloves, coarsely chopped
1.5
tb
lime juice
1.5
tb
olive oil
2
tb
nutritional yeast
1
ts
mustard
1
ts
miso paste
75
g
bedda reiberei
400
ml
marinara sauce
600
g
zucchini
Some
salt & pepper
Preparation
1. Place tofu, plant-based milk, garlic, lemon juice, olive oil, nutritional yeast, mustard, miso paste, herbs, and a good pinch of salt and pepper into a blender and blend until it reaches a ricotta-like consistency. Then, add half of the bedda grating and blend briefly a few times until everything is mixed.
2. Trim the ends of the zucchini. Use a vegetable peeler to cut the zucchini into long, thin strips.
3. Preheat the oven to 200°C. Pour the marinara sauce into an ovenproof dish or oven-safe skillet.
4. Place a dollop at the end of a zucchini strip and roll it tightly, standing it upright in the ovenproof dish. Repeat with the remaining zucchini strips.
5. Sprinkle the remaining bedda grating over the zucchini rolls.
6. Bake for 30 to 40 minutes until the zucchini is tender and the cheese alternative is melted.
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