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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

VEGAN ZUCCHINI “RICOTTA” ROLL UPS! Recipe

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This recipe for VEGAN ZUCCHINI “RICOTTA” ROLL UPS! is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 zucchini
32 ounces marinara sauce
1 (14 ounces) container firm tofu
Juice of 1 lemon
1/2 tsp salt
4 tbsp nutritional yeast

1/2 tsp garlic powder
Fresh basil to garnish
Directions:
Directions:
Instructions:
1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed.
2. Preheat oven to 400°. Slice zucchini lengthwise into 1⁄8” thick strips, I used a vegetable peeler!
3. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside.
4. Spread 1 tablespoon ricotta mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling.
5. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
6. Serve immediately. Garnish with ground pepper and fresh basil.

 

 

 

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