Vegan Zucchini Ricotta Rolls (Gluten, Dairy, Grain Free, Low Carb)
These zucchini ricotta rolls are easy, fresh and a healthy option to regular lasagna rolls
Servings 12 rolls
Ingredients
For the rolls
- 12 slices of Zucchini thinly sliced
- 1 dl Vegan cheese
For the ricotta
- 1/2 package Firm tofu
- 1/2 medium sized Cauliflower head cut into smaller florets
- 2 tbsp Lemon juice
- 2 tbsp Natural yeast
- 1/2-1 tbsp Olive oil (optional, I did not use it)
- 1 tsp Salt
- 1 tsp Pepper
- 2 Button mushrooms
For the tomato sauce
- 1/2 can Tomato sauce
- 1/2 Yellow onion finely chopped
- 1 hand full of fresh basil roughly chopped
- 1 tsp Oregano
- 1 Garlic clove minced
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 200 degrees Celsius.
- Put the cauliflower florets on a parchment covered baking sheet and bake for 10-15 minutes until it starts to get golden brown.
- Meanwhile prepare the tomato sauce by preheating a nonstick pan over medium heat.
- Add the diced onion and minced garlic and fry for 3-4 minutes.
- Add the tomato sauce, oregano, salt and pepper and let i simmer for 10 minutes.
- At the end add the fresh basil.
- Slice the zucchini using a mandolin until you have 12 slices.
- When the cauliflower is ready, put it in a blender together with the tofu, natural yeast, mushrooms, lemon juice, olive oil (if using), salt and pepper and blend until you have a smooth ricotta-like texture.
- Add about one tablespoon of ricotta to each zucchini slice and roll up.
- Put half of the tomato sauce on the bottom of a oven safe pan.
- add the rolls to the pan.
- Add more sauce on top and sprinkle cheese over the rolls.
- Cover with foil and bake for 15 minutes.
- Turn on the grill/broil function and bake until the cheese is golden brown.