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🍰 Vegan Zucchini Rolls with Tofu-Spinach Filling and Salad

383 kcal · 30 min · 4 servings

Ingredients

• Cashew nuts 50 g
• garlic, granulated 0.5 tsp
• salt 1 tsp
• baby spinach 125 g
• lemons 1 pc.
• tofu, plain 400 g
• garlic cloves 1 pc.
• olive oil 4 tbsp
• nutmeg, ground pinch
• pepper, black ground pinch
• tomatoes, pureed 700 g
• basil, dried 1 tsp
• oregano, dried 1 tsp
• zucchini 3 pc.

Instructions

1. 1. Put the cashew nuts, garlic powder, and salt into a blender.
2. 2. Blend the ingredients into a fine powder.
3. 3. Transfer the cashew mixture into a small bowl.
4. 4. Set the bowl aside.
5. 5. Wash the baby spinach thoroughly.
6. 6. Spin the spinach dry.
7. 7. Cut the lemon in half.
8. 8. Squeeze the juice from the lemon.
9. 9. Pat the tofu dry with kitchen paper.
10. 10. Cut the tofu into coarse chunks.
11. 11. Peel the garlic.
12. 12. Cut the garlic into coarse pieces.
13. 13. Put the tofu into the blender jar.
14. 14. Put the garlic into the blender jar.
15. 15. Put the baby spinach into the blender jar.
16. 16. Add half of the lemon juice to the blender jar.
17. 17. Add two tablespoons of olive oil to the blender jar.
18. 18. Add some nutmeg to the blender jar.
19. 19. Add two tablespoons of the prepared cashew mixture to the blender jar.
20. 20. Blend all ingredients into a creamy, firm mixture.
21. 21. Season the tofu-spinach cream with salt.
22. 22. Season the tofu-spinach cream with pepper.
23. 23. Preheat the oven to 180 degrees Celsius fan setting.
24. 24. Put the puréed tomatoes into an ovenproof dish.
25. 25. Add one tablespoon of olive oil to the tomatoes.
26. 26. Add basil to the tomatoes.
27. 27. Add oregano to the tomatoes.
28. 28. Mix the tomatoes with the herbs.
29. 29. Season the tomato sauce with salt.
30. 30. Season the tomato sauce with pepper.
31. 31. Wash the zucchini.
32. 32. Cut off the ends of the zucchini.
33. 33. Slice the zucchini lengthwise into thin strips.
34. 34. Cut the strips down to the core.
35. 35. Place two thicker zucchini strips on top of each other.
36. 36. Spread one teaspoon of tofu-spinach cream onto the zucchini strips.
37. 37. Place another teaspoon of cream at the start of the strips.
38. 38. Roll the zucchini strips from bottom to top.
39. 39. Repeat this process 24 times.
40. 40. Place the zucchini rolls into the baking dish.
41. 41. Make sure the opening faces downwards.
42. 42. Brush the zucchini cannelloni with olive oil.
43. 43. Bake the cannelloni in the oven at 180 degrees.
44. 44. Bake them for about 30 minutes.
45. 45. Put the remaining zucchini strips into a bowl.
46. 46. Add the remaining olive oil to the strips.
47. 47. Add the remaining lemon juice to the strips.
48. 48. Mix the ingredients for the salad.
49. 49. Season the salad with salt.
50. 50. Season the salad with pepper.
51. 51. Take the zucchini cannelloni out of the oven.
52. 52. Garnish the cannelloni with the remaining cashew mixture.
53. 53. Serve the cannelloni with the zucchini salad.

Nutrition per serving

• kcal: 383
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 28 g