Vegan Zucchini Lasagna Roll Ups

These Vegan Zucchini Roll ups are perfect for Christmas. Impress everyone with this beautiful dish.

Slicing the Zucchini

The most important part of this dish is probably slicing the zucchini as pretty as possible. If you have ugly slices. You’ll also end up with ugly rolls. To get the perfect slices I used a potato peeler. And carefully sliced each layer while applying a little pressure.

Try to avoid the heart of the zucchini by flipping the zucchini to the other side as soon as you see that the slices are becoming mushy.

The sauces

For this dish we’ll be making two different sauces. The first one is a tomato sauce. The zucchini roll ups will be baking in this sauce. And the second sauce is a vegan cream cheese. This sauce will be used to stuff the zucchini roll ups.

Rolling the Zucchini

Rolling the Zucchini slices is actually very easy. It only takes a little patience. Take your time to prepare this dish and start preparing early. You don’t want to rush.

After baking the dish for 30 minutes in the oven the result is super pretty!

Vegan Zucchini Roll Ups

kimchicooking These Vegan Zucchini Roll ups are perfect for Christmas. Impress everyone with this beautiful dish. Slicing the Zucchini The most important part of this dish is probably slicing the zucchini… Dinner Vegan Zucchini Lasagna Roll Ups European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 Zucchini's
400g Canned tomatoes
1 Onion
1 Garlic clove
1 Tsp Italian herbs
1 Tbsp olive oil
Salt to taste
Black pepper to taste
200g Cashew Nuts
15g Nutritional yeast
10 ml Lemon juice
5ml White vinegar
250ml Vegetable bouillon

Instructions

1. Slice the zucchini with a potato slicer. Start at one side and when you reach the soft side flip the zucchini and start slicing from the other side. Save the heart of the zucchini for another dish. 
2. Make the tomato sauce by blending the canned tomatoes, the garlic, olive oil, onion and Italian herbs in a food processor and put the sauce in a baking pan. The rolled zucchini's will be baking in the sauce. So pick a tray that had the right size for all the rolls to fit in.
3. Make the vegan cream cheese by blending the cashew nuts, nutritional yeast, vegetable bouillon, lemon juice and white vinegar in a food processor
4. Spread a layer of vegan cream cheese on a zucchini slice. Next carefully roll the zucchini slice and place the rolled zucchini in the tomato sauce in the baking tray.
5. Repeat the previous step for each slice. Until you've filled the the baking tray.
6. Bake the zucchini's for approximately 30 minutes until the zucchini's are properly cooked and the cream cheese has turned a little brown.