Zucchini Cannelloni with Cashew sauce

May 19, 2020
Photo by Enara
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! —Enara

  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 2
  • 2 pieces zucchini
  • 400 grams mushrooms
  • 1 piece onion
  • 1 piece garlic
  • 1/2 cup cashew nuts (natural)
  • 1 cup plum tomato
  • 1 tablespoon nutritional yeasts (optional)
  • 1/2 tablespoon garlic powder
In This Recipe
  1. Start soaking cashew nuts in water for 15 minutes.
  2. For the mushroom filling, heat 1 tablespoon oil in a medium-size pan and sauté the chopped onion and the chopped garlic clove.
  3. Chop mushrooms, add and stir. Cook for 5 minutes.
  4. Add 1/2 glass of white wine. Cook for another 5 minutes until the mushrooms are soft. Remove from heat and set aside.
  5. 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.
  6. Remove the tomato sauce from heat.
  7. Meanwhile, using a mandolin or sharp knife, peel the zucchini into wide strips and lay them flat. Sprinkle the zucchini with salt.
  8. Heat a large pan and cook zucchini ribbons in small batches. 30 seconds from each side max. Place them in a dish.
  9. Place 1 large tablespoon of the mushroom filling onto the centre of the zucchini.
  10. Roll into a coin and place it in an oven dish. Repeat with remaining zucchini.
  11. Spoon the cashew sauce over each roll.
  12. Bake in a preheated oven for 10 minutes at 200 ºC. Conventional heating.
  13. Sprinkle with extra nutritional yeast and serve with some salad. Enjoy it!

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