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Prep time
10 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
These zucchini cannelloni's are a great idea for dinner when you want to have something warm but keeping it healthy. Also, it is 100% vegan.
The cashew sauce adds that special thing to this meal to make it perfect. To be honest I could eat the sauce just with a spoon... so yummy! — RootsandCook
Ingredients
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2 pieces
zucchini
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400 grams
mushrooms
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1 piece
onion
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1 piece
garlic
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1/2 cup
cashew nuts (natural)
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1 cup
plum tomato
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1 tablespoon
nutritional yeasts (optional)
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1/2 tablespoon
garlic powder
Directions
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Start soaking cashew nuts in water for 15 minutes.
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For the mushroom filling, heat 1 tablespoon oil in a medium-size pan and sauté the chopped onion and the chopped garlic clove.
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Chop mushrooms, add and stir. Cook for 5 minutes.
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Add 1/2 glass of white wine. Cook for another 5 minutes until the mushrooms are soft. Remove from heat and set aside.
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In the meantime, heat 1/2 tablespoon oil in a small saucepan. Add the tomato and simmer for 10 minutes or until the sauce thickens slightly.
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Remove the tomato sauce from heat.
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Meanwhile, using a mandolin or sharp knife, peel the zucchini into wide strips and lay them flat. Sprinkle the zucchini with salt.
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Heat a large pan and cook zucchini ribbons in small batches. 30 seconds from each side max. Place them in a dish.
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Place 1 large tablespoon of the mushroom filling onto the centre of the zucchini.
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Roll into a coin and place it in an oven dish. Repeat with remaining zucchini.
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Spoon the cashew sauce over each roll.
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Bake in a preheated oven for 10 minutes at 200 ºC. Conventional heating.
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Sprinkle with extra nutritional yeast and serve with some salad. Enjoy it!
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