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VEGAN COMFORT FOOD RECIPE FOR YOU


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ZUCCHINI AND VEGAN RICOTTA CANNELLONIZUCCHINI AND VEGAN RICOTTA CANNELLONI

PREPARATION TIME: 25 MINUTES
COOKING TIME: 30 MINUTES
SERVINGS: 6  

Zucchini cannelloni filled with delicious vegan ricotta? Just try and say no. Surprisingly easy to prepare, this recipe was tested and enthusiastically approved by the whole crew when filming this video. We can’t say it enough – cashews are the best! They’re one of the most nutritious nuts out there. They’re a great source of magnesium, copper and iron. One great thing about them is how versatile they are – great in both sweet and savoury dishes, they also turn into cashew milk, cashew cream, cashew yogurt, vegan cashew cheese and even cashew cheesecake filling! They’re an ingredient that’s always worth keeping in your cupboard. In this recipe, cashews turn into a delicious and light ricotta filling for zucchini pasta. Double this recipe because everyone’s gonna want seconds!

INGREDIENTS

Homemade tomato sauce

  • 1 tbsp olive oil
  • 1/2 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 1/2 cups tomatoes, diced
  • 1/2 tsp dried oregano
  • sea salt and fresh ground pepper, to taste
  • 1 pinch chili flakes

Vegan ricotta

  • 2 cups PRANA organic non-roasted cashews
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 clove garlic, minced
  • 2 stems chives, finely chopped
  • sea salt and fresh ground pepper, to taste
  • 1/4 to 1/2 cup water

Zucchini cannelloni

  • 2 to 3 medium zucchini, as per size of baking dish
  • 2 cups vegan cheese, grated

SHOP THE PRODUCTS IN THIS RECIPE

PREPARATION

Homemade tomato sauce

  1. In a medium saucepan, heat the olive oil and add the onion. Brown for 3 to 4 minutes, stirring occasionally.
  2. Add the garlic and brown, stirring, for another 2 minutes.
  3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
  4. Meanwhile, prepare the vegan ricotta.

Vegan ricotta

  1. In a bowl, soak the cashews in warm water for 30 minutes. Drain and rinse.
  2. In the food processor, mix the cashews, lemon juice, nutritional yeast and garlic.
  3. Mix on low speed while drizzling in the water. Mix until smooth, but still grainy.
  4. Transfer the ricotta to a small bowl and season generously with salt and pepper.
  5. Add the chives and stir. Keep cool in the fridge.

Zucchini cannelloni

  1. Preheat the oven to 375°F (190°C).
  2. Using a mandolin, slice the zucchini lengthwise about 2 mm thick.
  3. Spread a spoonful of cashew ricotta on each zucchini slice and roll up.
  4. Spread the bottom of a baking dish with half the tomato sauce.
  5. Place the zucchini roll-ups in the baking dish.
  6. Cover with the rest of the tomato sauce and top with grated vegan cheese.
  7. Bake in preheated oven for 35 minutes.

SHOP THE PRODUCTS IN THIS RECIPE

    1. 1 kg
  • $33.14$38.99
  1. Organic Non-Roasted CashewsStarting at$33.14
via Vegan Comfort Food: Our Top 5 Recipes | PRANA Vegan Comfort Food: Our Top 5 Recipes | PRANA

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