Vegan Stuffed Courgette Rolls | Tofu ricotta, tomato sauce and basil
Delicious vegan stuffed courgette rolls filled with tofu ricotta and served in a flavorful tomato sauce with fresh basil. They are a quick, easy and healthy meal perfect on their own, as a side or as a starter
Equipment
- Blender or hand blender
- Oven safe dish
- Pot
Ingredients
- 3 large courgettes
- 1 block of (225g)
- 1 can chopped/plum tomatoes
- 1 garlic clove
- 1 onion
- 1 tbsp olive oil
- fresh basil to taste
- 1 tbsp lemon juice
- 1 tbsp sesame seeds
- 1/2 tbsp white miso paste
- 3 tbsp nutritional yeast
- Black pepper to taste
Instructions
- First, make the tomato sauce: Heat up 1 tbsp of olive oil in a small pot, then add 1 garlic clove and 1 small onion, chopped finely. Let the onion become soft, then add canned chopped tomatoes or plum tomatoes, or tomato passata. Let simmer for 20/25 minutes and at the end add some basil leaves. Remove the garlic at the end.
- To make the tofu ricotta, to a large bowl, add tofu, sesame seeds, nutritional yeast, lemon juice, miso paste (or salt, see notes) and black pepper. Blend with a hand blender or transfer to a food processor/blender and blend until smooth.
- Peel the courgettes into vertical strips with a vegetable peeler.
- On a flat surface, lay 5 strips flat, overlapping half of each over the adjacent strip. Place some of the tofu ricotta at one end and roll the strip inward until it forms a roll. Repeat until all strips are done.
- Spread the tomato sauce in a baking tin to form an even layer. Add the roll ups, then sprinkle with olive oil, salt and pepper, and basil.
- Bake for 20 minutes at 180C
Video
Notes
Nutrition
Calories: 41kcal
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